RECIPE poached chicken with saffron and cinnamon

Serves 4

1.5kg organic chicken
Pinch of saffron
1 cinnamon stick
Salt and pepper
1/2 lemon

1 Put the chicken in a big casserole dish with a lid. Sprinkle over the saffron, add the cinnamon stick and season with plenty of salt and pepper.

2 Pour in enough water to almost cover the bird, and bring to the boil.

3 Turn the heat down very low, and gently simmer for about an hour and a half. Check the meat where the leg joins the body. If the juices run clear, it’s cooked.

4 Remove the chicken to a warm plate, suqeeze the lemon juice over it, and leave to rest for about 10 minutes.

5 Meanwhile, bring the liquid the chicken has cooked in to a rolling boil, and reduce by about half.

6 Carve the chicken, and serve with plenty of the liquid poured over the meat.

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