METHOD

Step 1

Place the cashews in a heatproof bowl. Heat 100ml of the stock in a small saucepan over low heat until just comes to the boil. Pour over the cashews and set aside.

Step 2

Place the onion, chilli, garlic and ginger in a small food processor and blend until finely chopped.

Step 3

Place the chicken in a glass or ceramic bowl. Place the onion mixture on a piece of muslin and, holding over the bowl, twist hard to squeeze the juices over the chicken. Reserve the onion pulp. Toss the chicken to coat. Set aside for 10 minutes to marinate.

Step 4

Heat 2 tbs of oil in a large stock pot over medium heat. Add the reserved onion pulp and cook, stirring constantly, for 3 minutes or until aromatic. Move the onion mixture to 1 side of the pot and add the butter to the other side. Once melted, add the saffron, poppy seeds, coriander, cumin and cardamom seeds. Cook, stirring, for 1 minute or until aromatic then stir together. Transfer the mixture to a bowl and set aside.

Step 5

Place almond meal, soaked cashews and stock they’ve been soaking in into a blender. Process gradually, adding 100ml of the remaining stock while the motor is running, until the mixture is a wet paste.

Step 6

Heat the remaining oil in the pot over medium-high heat. Add the chicken and any juices, and cook, stirring occasionally, for 5 minutes or until the chicken starts to change colour. Add the reserved onion mixture and cook, stirring, for 1 minute or until well combined. Add the nut mixture and stir to combine. Stir in the remaining stock and bring to the boil.

Step 7

Stud the strip of lemon zest with the cloves and add to the pot. Reduce heat to low and gently simmer for 15 minutes or until the chicken is cooked through. Discard the lemon zest and cloves. Add the crème fraîche and stir for 2 minutes or until just heated through. Stir in the sugar, to taste and season. Serve with saffron rice, topped with the mint and extra sliced chilli.