Ingredients
75 gram (3 ounce) blanched almonds
50 gram (2 ounce) butter
4 large chicken pieces, skinned
1/2 teaspoon Saffron Spice
2 Spanish onions, sliced
4 tablespoons Flat Leaf Parsley
1 1/2 (900 millilitre) chicken stock
400 gram (14 ounce) canned chick peas, drained and rinsed
1 tablespoons lemon juice
