- 1 ½ boned and skinned Chicken, if possible cut into small pieces
- ¼ Litre liquid cream
- 2 Onions
- Olive oil
- 0,15 grs. SAFFROMAN saffron
Heat some olive oil in an earthenware casserole. Add the chicken and fry gently till done, remove and keep. Add the onions and fry on a low heat for 2 or 3 minutes till they start to brown.
Then add the fried chicken, cream and a cup of stock to the casserole, stir from time to time. Crush the saffron in a mortar, disolve in a little water and add to the casserole. Cook for 15 minutes and then it is ready to eat.