Experiment with saffron's warm, delicate flavour with our unique
twist on the classics.
2 tspsweet smoked paprika1 tspsaffron threads2lemons, finely grated rind and juice only4chicken marylands, skin on130 mlolive oil1thick slice of day-old bread, coarsely torn2 clovesgarlic, finely chopped1 cup (loosely packed) flat-leaf parsley leaves1 tbspalmonds, coarsely chopped1 tspground cinnamon200 mldry sherry or white wine1Spanish onion, thinly sliced500 ml (2 cups) chicken stockTo serve:fried potatoes and green salad
Combine smoked paprika and half the saffron (soak remaining saffron in 1 tbsp warm water) in a small frying pan and toast over medium heat for 1 minute or until fragrant, then transfer to a small bowl. Add half the lemon rind and 2 tbsp olive oil and season to taste with sea salt and freshly ground black pepper. Mix to a paste, then rub over chicken pieces and refrigerate for 2 hours.
Heat 2 tbsp oil in a frying pan, add bread and cook for 3-4 minutes or until just golden, add garlic and cook for another minute or until fragrant. Add parsley, cook for another 30 seconds, then transfer to a food processor. Add almonds, cinnamon, remaining saffron, remaining lemon rind, lemon juice and sherry and process until a thick paste forms (this can also be done using a mortar and pestle). Set aside.
Heat remaining oil in a large, deep-sided frying pan over medium-high heat, add onion and chicken pieces, skin-side down and cook for 3-4 minutes on each side or until chicken is golden and onion is soft. Add almond sauce and chicken stock, bring to the boil, reduce heat to low, cover and simmer for 20-30 minutes or until chicken is tender. Season to taste and serve with fried potatoes and a green salad, if desired.