![\"chicken_2746824b\"](\"http:\/\/buysaffrononline.co.uk\/blog\/wp-content\/uploads\/2013\/11\/chicken_2746824b.jpg\" "\\"\\"")
<\/a>Chicken with tomatoes and saffron honey jam<\/span> Photo: YUKI SUGIURA<\/span><\/h6>\nServes four <\/i><\/p>\n<\/div>\n 1.7kg (3lb 11oz) chicken, jointed into eight pieces Season the chicken. Heat the oil in a casserole and quickly brown the chicken all over. Remove and set aside. Add the onion to the pan and cook until soft and just colouring. Add the garlic, cinnamon and ginger and cook, stirring, for about two minutes. Add the tomatoes, mix well, turn down the heat, and cook for a further five minutes.<\/p>\n<\/div>\n Boil the stock, if using, or 150ml (\u00bc pint) water, and dissolve the saffron<\/a> in it.<\/p>\n<\/div>\n Pour over the tomatoes and bring to the boil. Season. Set the chicken pieces on top, and spoon the liquid over them. Simmer gently, covered, for 30 minutes or until tender.<\/p>\n<\/div>\n Remove the chicken, cover and keep warm. Bring the sauce in the pan to the boil and simmer until reduced to a kind of \u201ccream\u201d \u2013 it shouldn\u2019t be at all sloppy. Add the honey and continue to cook until thick and jam-like. Add the flower water \u2013 they can vary in intensity so adjust to taste. You should just get a hint. Check for seasoning. Put the chicken pieces back in the sauce and warm them through. Serve scattered with the nuts and coriander.<\/p>\n Click Here To Visit Our Store And Buy Grade 1 Premium Spanish Saffron.<\/a><\/p>\n
\n1\u00bd tbsp olive oil
\n1 large onion, roughly chopped
\n3 cloves of garlic, crushed
\n2\u00bd tsp ground cinnamon
\n2 tsp ground ginger
\n800g (1lb 12oz) tomatoes, skinned and roughly chopped
\n150ml (\u00bc pint) chicken stock, optional
\ngenerous pinch saffron<\/a> threads (about \u00bd tsp)
\n3 tbsp runny honey
\n1 tsp orange-flower water, or to taste
\n30g (1\u00bcoz) toasted flaked almonds or chopped pistachios
\nsmall bunch of coriander, roughly chopped<\/p>\n<\/div>\n