Chicken with Saffron and Spice sauce

Chicken with Saffron and Spice sauce (Mediterranean Cuisine p72)

Ingredients:

• 1 Large Chicken about 1.8kg
• Chicken Livers
• 2 Egg Yolks
• 1 Thick Slice of Stale Bread
• 3 tbsps Wine Vinegar
• 1 Cup Chicken Stock
• 1 tsp Ground Ginger
• tsp Ground Cinnamon
• tsp Ground Pepper
• Good Pinch Saffron Threads
• 2 tbsp Honey

Method

1. Season inside of chicken with salt and roast at 180C for about 1 hour on both sides
2. Poach chicken liver and egg yolks in simmering water for about 8 minutes
3. Lift egg yolk and liver out with straining spoon and transfer to food processor
4. Soak bread in vinegar and add to food processor with stock, spices and honey. Blend until smooth
5. Transfer to a large saucepan or casserole and bring to the boil stirring and leave simmering while the chicken is prepared
6. Carve chicken in the usual way and add to the sauce, together with any roasting juices.
7. Simmer together for 10-15 minutes. Check seasoning and adjust the consistency of the sauce as required.