Saffron & cardamom chicken with cranberry salsa

Instructions

1. 1

   Preheat the oven to 200ºC, gas mark 6. Pat the chicken dry and season with 1 tsp salt and a little black pepper. Heat the oil in a 30-35cm lidded ovenproof sauté pan over a medium-high heat. Add half the chicken, skin-side down, and fry for 6-7 minutes, until browned. Flip over and fry for 2 minutes more. Transfer to a plate, then repeat with the remaining chicken. Let the pan cool a little, then drain all but 2 tbsp of the fat into a heatproof bowl and set aside.

2. 2

   Put the pan back over a medium heat. Add the onions, cardamom, cinnamon and bay leaves. Fry for 5 minutes, until the onions have softened and are lightly coloured, then add the garlic. Fry for 30 seconds more. Finely grind the saffron using a pestle and mortar, then add to the pan with the broth (or stock), 200ml water, the vinegar, sugar, remaining ¾ tsp of salt and plenty of pepper. Bring to a simmer and return the chicken skin-side up to the pan – or put in a baking dish if it doesn’t fit.

3. 3

   Cover with the lid (or foil) and bake for 45 minutes. Take out of the oven, turn the heat up to 230ºC, gas mark 8, then drizzle with 1½ tbsp of the reserved fat (chill the rest for other recipes). Return to the oven, uncovered, for 15 minutes, or until the skin has crisped up and the sauce is slightly thickened.

4. 4

   Meanwhile, make the salsa. Put the oil and almonds in a small frying pan and toast over a medium heat for 5-7 minutes, stirring, until golden. Tip into a bowl and leave to cool before mixing in the cranberries and herbs.

5. 5

   Drizzle the lemon juice over the chicken, picking out the aromatics if you like, then spoon over the salsa. Serve with flatbreads, yogurt and buttery greens, if you fancy.