Ingredients:

• 1 kg chicken drumsticks (or 800g boneless breasts)
• 2 chopped onions
• 1-2 tbls oil
• 1 cup ground blanched almonds
• 2 cups chicken stock
• 1-1.5 tsp ground ginger
• fresh ground pepper
• salt
• 0.5 tsp pure saffron (threads) infused in 0.25 cup hot stock
• juice of 1-1.5 lemons

Method:

• Trim chicken pieces as necessary, pat dry.
• Heat oil in a pan (big enough to hold chicken in one layer).
• Lightly fry onions till soft, but do not allow them to colour.
• Add chicken pieces and slowly seal on all sides, again without browning.
• Place almonds in food processor, add hot stock and blend for approx. 2 minutes.
• Using a sieve, strain this almond milk over the chicken, pressing the almond residue to extract all the liquid.
• The almond milk should have the consistancy of thin cream; it will thicken during cooking.
• Add the ground ginger and saffron steeped in stock, together with a good grinding of pepper.
• Cover and simmer for 15min for breasts or 30min for drumsticks.
• Remove the lid and increase the heat to boil the sauce down to a thick, creamy consistancy.
• Add the juice of one lemon, taste and add more if necessary.
• The lemon flavour should be distinct but not overpowering.
• Check for seasoning and add a little salt if desired.