Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 072011

Serves 4
Preparation time 30 minutes
Cooking time 1 hour

INGREDIENTS

  • 1 tablespoon oil,
  • 4 chicken portions, enough for 4 people
  • 3 garlic cloves, left whole,
  • 1 teaspoon ground cinnamon,
  • 2-3 saffron stands, soaked in 1 tablespoon boiling water,
  • 2 tablespoons lemon juice,
  • 2 cups water,
  • salt and freshly ground black pepper.

Heat the oil in a large saucepan or flameproof casserole and sauté the chicken portions until golden. Remove the pan and set aside.  Add the garlic and fry briefly. Stir in the cinnamon, saffron, lemon juice and seasoning. Return the chicken to the pan, add the water and bring to the boil over a medium heat. Reduce the heat, cover and simmer for 30-45 minutes until the chicken is cooked and the sauce reduced to ½ cup. Discard the garlic. Serve.