Frank's Recipes! Saffron Chicken

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Saffron Chicken

1/2 chicken, cut into pieces
1/2 tsp coriander seeds, ground
1 dried bay leaf
2.5 cm/1 inch piece cinnamon stick
20 g (half a package) sultanas (golden raisins)
2 tomatoes, cut into small pieces

large pinch of saffron strands
50 ml /4 tablespoon boiling water

oil to fry
salt to taste (1/2 tsp)
pepper to taste

Combine the saffron with the boiling water, and leave to steep for 10 minutes.

Heat the oil in a large frying pan (skillet). Add the chicken pieces and pepper and brown chicken on both sides. Cook in batches if necessary.

Reduce the heat to medium and add the coriander to the pan, stir once then add the bay leaf, cinnamon stick, sultanas (golden raisins) and the saffron with the soaking water, all at once.

Add the tomatoes and the salt. Cover and simmer gently until the meat is ready (30 minutes). If you want the gravy to be thicker, remove the lid after 25 minutes.