Fragrant saffron chicken

Ingredients:

• 2 chickens, about 1.6kg/31⁄2lb each
• 1 carrot, sliced
• 2 celery sticks, sliced
• 6 black peppercorns
• 2 bay leaves
• 50g/2oz butter
• 225g/8oz onion, finely chopped
• 1 teaspoon saffron threads
• 4 dried apricots
• grated zest of 1 lemon
• 300ml/10fl oz dry white wine
• 3 tablespoons clear honey
• 1 teaspoon mild curry paste
• 300ml/10fl oz mayonnaise
• 300ml/10fl oz double cream
• salt and freshly ground black pepper

• Put the chickens in two separate large saucepans. Cover with cold water and add the carrot, celery, peppercorns and 1⁄2 bay leaf to each. Bring slowly to the boil, cover and simmer very gently for about 1 hour. Pierce the thigh joints with a skewer to test if cooked – the juices should run clear. Leave the chickens to cool in their poaching liquid.

• Drain the chickens. Remove and discard the skin, strip off the meat and discard the bones. Cut the meat into bite-size pieces. Set aside.

• Melt the butter in a medium saucepan, and sauté the onion until soft. Grind the saffron strands to a powder using a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about 10 minutes until well reduced and the consistency of chutney.

• Cool and purée in a blender or food processor, then sieve.

• Fold the cold saffron mixture into the mayonnaise. Whip the cream until it just holds its shape. Fold into the mayonnaise mixture, and season with salt and pepper.

• Mix together the chicken pieces and the mayonnaise mixture, and serve on a bed of rice.