Saffron and Lime Chicken

Saffron is very popular in Spanish dishes, this is my saffron crocus harvest, I pick the stamens out from the flowers and dry them without picking the flower itself so I can enjoy them a bit longer.

4 chicken portions (very fresh)
finely grated rind and juice of 3 limes (or 2 lemons)
good pinch of saffron threads
25g butter
4tbsp olive oil
2 tsbp clear honey
2 tsp fresh chopped thyme (or 1tsp dried)
2tbsp chopped fresh mint
salt and pepper
25g flaked almonds

Method

Put the chicken into a baking dish and prick it all over with a fork then sprinkle it with the lime or lemon juice and rind, cover the dish and put it in the fridge to marinade for 2-3 days.

Turn the chicken twice a day.

When you´re ready to start cooking put the saffron to soak in 4tbsp of boiling water for at least 20 minutes then strain the liquid and put it to one side.

Melt the butter and oil in a frying pan and then add the drained chicken and fry until golden on both sides.

Mix the honey, the saffron liquid and any remaining marinade liquid together and pour the mixture over the cooking chicken, adding the thyme, half the mint and the salt and pepper.

Cover and simmer for 45 minutes.

Carefully toast the almonds just before serving, toss together with remaining mint to use as a garnish.

Serve with new potatoes and green vegetables.