Persian Chicken With Apricots, Almonds And Saffron

Bring the chicken stock to the boil. Stir in saffron and simmer for a few minutes.

Meanwhile chop the onion and add to melted butter and olive oil in a medium heated pan. Once softened, add cinnamon and after heating through place the mixture on to a plate.

Using the hot pan add the chicken breasts and brown them. Return the onion mixtures along with apricots, sultanas, almonds and black pepper, before pouring over the saffron and chicken stock.

Boil up then reduce to simmer for 50 minutes.