A recipe from the Good Food collection.
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- Fry the saffron threads in a dry-frying pan over low heat for 1–2 minutes. Transfer to a small bowl, add the hot water and set aside.
- Heat the oil in a pan over medium heat; add the onion, garlic, ginger and chilli. Cover and cook for 10 minutes, or until very soft.
- Add the spices, and cook over medium heat for 2 minutes. Add the chicken and cook over high heat for 3 minutes, or until the meat is well coated. Add the saffron liquid and the stock. Bring to the boil, then reduce the heat, and cook, covered, stirring occasionally, for 30 minutes.
- Uncover, and cook for a further 20 minutes. Remove the chicken and keep warm. Reduce the stock to about 1½ cups (375 ml/12 fl oz) over very high heat. Pour over the chicken. Season with salt and pepper, to taste.