Juicy cranberries are the sweet surprise in this colourful and flavoursome Persian chicken dish.
- Place the saffron in a mortar and pound with a pestle until crushed to a fine powder. Transfer to a small bowl. Add the water and sugar. Stir until the sugar dissolves.
- Place the chicken in a glass or ceramic dish. Add the saffron mixture, garlic and lemon juice. Toss to coat. Cover and place in the fridge for 6 hours to marinate.
- Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the onion, stirring occasionally, for 5 minutes or until soft. Add the turmeric and cook, stirring, for 2 minutes or until aromatic. Season with salt and pepper.
- Add the chicken, marinade and stock to the pan. Bring to the boil. Reduce heat to medium. Cover and cook for 45 minutes to 1 hour or until the chicken is cooked through. Add the dried cranberries. Cover and set aside for 5 minutes or until the cranberries are soft. Divide chicken mixture among serving dishes and pour over some of the pan juices.
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