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Ingredients
Method
- 12 whole chicken thighs
- 2 tsp sea salt
- 1.5 tbsp olive oil
- 2 sliced onions
- 12 bashed cardamom pods
- 1 cinnamon stick
- 4 bay leaves
- 9 grated garlic cloves
- ½ tsp ground saffron
- 350ml chicken stock
- 4 tbsp apple cider vinegar
- ½ tsp sugar
- Grilled flatbreads, to serve
- Preheat the oven to 200C. Season the chicken thighs with 1 tsp of salt and some black pepper, then heat the oil in an ovenproof frying pan and fry the chicken, skin side down, for 6 mins. Flip and fry for 2 mins more, then transfer to a plate. Add the onions, cardamom, cinnamon and bay leaves to the pan and fry for 5 mins in the chicken fat to soften. Add the garlic and fry for a minute more.
- Add the saffron to the pan along with the stock, 200ml water, the sugar, vinegar and remaining salt. Bring to a simmer and return the chicken to the pan - skin side up, this time - then cover with a lid or some foil and bake in the oven for 45 mins. Remove the lid and increase the heat to 230C, and cook for 15 mins more to crisp up the skin. Serve with fresh herbs, flatbreads and anything else you fancy.
90 mins
6 serving
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