Because the saffron is slightly bitter, the sweetness of the honey is the perfect pairing. I have subdivided this recipe into two parts: the chicken and the rice. I use chicken thighs and leg drums.

Add wine, garlic, fennel seeds and saffron. Reduce heat to low and simmer 8 to 10 minutes or until liquid has reduced by two-thirds. Stir in parsley just before serving. Serve chicken over rice.

Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Add another third of the rice and repeat as above ...

Transfer to a large bowl, then combine with the rest of the marinade ingredients. Add the chicken thighs and mix very well to coat all the chicken over. Leave to marinate for at least 2 hours and ...

Although true paella is made in a shallow tin pan on an open fire and can include rabbit as well as snails or eel, I make mine with chorizo sausage and chicken thighs ... the rice to the pan and mix ...

Season the chicken thighs with salt and pepper and cook over ... browned bits from the bottom of the skillet. Add the cumin and saffron. 3. Return the chicken with any juices to the skillet ...