Chicken in almond and saffron sauce (Pollo en pepitoria)

1. Hard-boil the eggs for 10 minutes, cool them in cold water, peel and lift out the yolks; keep the whites for garnish.

2. Cut the chicken legs in two at the joint, season with salt and pepper and dust lightly with flour; brown them on all sides in the olive oil in a wide pan, then lift them out.

3. In the same oil, toast the almonds and one garlic clove for 1-2 minutes until pale golden and remove; then soften the finely chopped onion and the rest of the garlic for 8 minutes until translucent.

4. Return the chicken, pour in the white wine and boil for 2 minutes, then add the stock and bay leaf; cover and simmer gently for 35-40 minutes.

5. Meanwhile pound the toasted almonds, garlic, saffron and egg yolks with 2-3 tablespoons of stock in a mortar (or blender) to a smooth paste and stir it into the sauce for the last 10 minutes, so it thickens and turns golden.

6. Taste the sauce before serving, sprinkle the chicken with the chopped egg whites and serve with white rice or roast potatoes.

Tip: Crumble the saffron threads into a spoonful of warm stock 10 minutes beforehand – the colour and aroma will be much stronger.