Serves 4
2 medium onions, finely chopped
2 garlic cloves, crushed
8 chicken thigh fillets
200 ml bone broth
1 tsp of turmeric
½ tsp of saffron strands
1 teaspoon smoked paprika
Pinch Sea salt
Black pepper
800g of spinach, roughly chopped
1/2 head cauliflower broken into florets
3 carrots chopped into 3 cm rounds
Juice of 1 lime
2 tablespoons flaked almonds
Parsley to garnish
Heat 3 tablespoons of oil in a large casserole pot and fry the onions over low heat until they are soft and beginning to caramelise (about 15 minutes). Add the garlic and fry for another 2 minutes.
Turn up the heat and add the chicken. Cook for a few minutes to brown the chicken on all sides. Lower the heat, then add the stock, turmeric, paprika, salt, and pepper. Cover with a lid and cook for 15 minutes. Add cauliflower and carrots, then cook for a further 15 minutes.
Meanwhile, make a saffron liquid by adding 2 tablespoons of boiled water to saffron threads. Leave to steep for 5 minutes.
Add spinach lime juice and saffron liquid. Cover the pot and simmer until the spinach is wilted.
Toast flaked almonds in a small pan over low heat for 1 minute until they start to go a golden brown colour. Sprinkle the toasted almonds onto the stew just before serving then top with parsley.