Chicken in an almond sauce with a sweet date salsa

Method

1. Put the chicken thighs in a large baking tray. Combine all the ingredients for the marinade and pour over the chicken. Cover and leave to marinate in the fridge overnight or for at least 2 hours.
2. For the date salsa, remove the stones from the dates and roughly chop, then put into a small mixing bowl and mix with the olive oil and vinegar. Set aside.
3. For the almond sauce, heat the 100ml oil in a large heavy-based saucepan or flameproof casserole over a medium heat and gently cook the onion, leek, carrot, garlic and bay leaves for 6-8 minutes until beginning to soften. Add the saffron and the almond milk, then cook until the volume is reduced by half (15-20 minutes). Set aside.
4. Heat a glug of oil in a large frying pan (or 2 smaller pans) and brown the marinated chicken all over for 10-12 minutes. Add the chicken to the pan of almond sauce and simmer over a low heat for 1 hour until the chicken is cooked through.
5. Carefully transfer the chicken thighs to a plate and keep warm, then put the sauce back over a medium heat and reduce until thickened (7-10 minutes). Return the chicken to the sauce and coat well. Serve on a warmed platter, garnished with the date salsa, toasted flaked almonds and chopped fresh coriander, alongside a bitter leaf salad.