Ingredients

Serves 4

• 8 chicken thighs, trimmed and skinned
• Salt and pepper
• Olive oil
• 3 pieces of orange peel
• One large onion, roughly chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground cinnamon
• 1 knob crushed ginger
• 2 tins chopped tomatoes
• 275mls chicken stock
• Pinch saffron threads (optional)
• 3 tablespoons honey
• 1 tsp orange flower water
• A pinch flaked almonds, toasted
• Small bunch coriander roughly chopped

Method

1. Cook the onion, garlic, cinnamon and ginger in the olive oil gently until soft..
2. Tip in the tomatoes, stock and the orange peel, mix everything together and turn the heat down and cook for five minutes or so, stirring from time to time
3. Then add the saffron.
4. Set the chicken pieces on top of the sauce.
5. Cook until the chicken is tender over a medium heat – it should take about 20 minutes or so.
6. Add the orange flower water, salt and pepper and honey.
7. Scatter with toasted almonds and coriander.