Step 1: You will need
- 2 chicken breasts
- 1/2 onion, sliced
- 1 garlic clove, chopped
- 1 red chilli, chopped (optional)
- 1/2 tsp saffron strands
- 1 tbsp fresh coriander, roughly chopped
- 1 tbsp fresh parsley, roughly chopped
- 150 ml cream
- 4 tbsp vegetable oil
- A handful of spinach
- Salt and pepper
- 1 large frying pan
- A mortar and pestle
- 1 spoon
- 1 tray
- 1 fork
Step 2: Season the chicken
To start, sprinkle both sides of each chicken breast with salt and pepper.
Step 3: Heat the oil
Put 2 tbsp of vegetable oil into a frying pan and heat over a moderate temperature.
Step 4: Fry the chicken
Next add the chicken breasts to the pan and fry for about 3 minutes on each side.
Step 5: Remove the chicken
When lightly-browned, remove the chicken from the frying pan and put to one side.
Step 6: Crush the saffron
Take the mortar and pestle and crush the saffron strands into a rough powder.
Step 7: Brown the onions
Using the same frying pan as before, add 2 more tablespoons of vegetable oil and start to brown the onions.
Step 8: Add the garlic
When the onions are almost done, add the garlic and continue frying until almost brown.
Step 9: Add the cream, crushed saffron, chilli and season
Pour in the cream and add the crushed saffron. If you do choose for some extra spice, then add the red chilli here too. Season well with salt and pepper and stir the ingredients together until the cream starts to take the colour of the saffron.
Step 10: Put the chicken back into the pan
When the cream begins to reduce down, put the chicken breasts back into the pan and continue cooking for another 3-4 minutes.
Step 11: Add the herbs and spinach
Following this, add the chopped coriander, the chopped parsley and the spinach and stir them into the sauce before it becomes too thick.
Step 12: Serve
Serve the chicken straight from the pan while still baking hot. It is delicious mixed in with pasta or alternatively presented with a serving of rice.