1. Lightly coat chicken pieces with flour and set aside. Heat oil in a large non-stick pan over a medium heat and cook chicken pieces on all sides for 7- 10 minutes, then set aside.

2. Heat stock in a casserole dish over a medium-high heat until warm. Add saffron and bring to a simmer. Add sherry, bay leaves and thyme, then add the chicken pieces to the pot, cover and simmer for 12-15 minutes
or until chicken is cooked through.

3. To make almond sauce, heat olive oil in a small frying pan over a medium heat and cook garlic for 1 minute until golden. Transfer garlic to a food processor, add almonds, stock, parsley, nutmeg and clove and process for 1 minute or until slightly coarse. Add to chicken mixture and stir through until thickened slightly. Season with salt and pepper, and serve with lemon.