Patricia shows you how to make a delicious Persian chicken with apricots and almonds, perfect served with couscous, a Greek salad and some pitta or flat-breads.She pairs it with The Swan, written by Camille Saint-Saëns. Ingredients600ml/1 pint chicken stock (or veg stock)10-12 strands saffron1 very large onion25g/1oz butter1 tabsp. olive oil1 teasp. ground cinnamon4 chicken breasts (on the bone if wished)100g/4 ozs. chopped dried apricots25g/1 oz sultanas50g/2ozs while unskinned almondsSalt and black pepperInstructionsBoil the stock and add the saffron. Leave on the side.Peel and chop the onion. Add to the oil/butter mix until soft then stir in the cinnamon Transfer to a plateAdd the chicken to the pan and fry until brown.Add the onion/cinnamon mixture followed by the apricots, sultanas and almonds. Sprinkle with pepper and add in the stock. Bring to the boil. Simmer or cook in the oven for about 40 minutes. Add more pepper and some salt as liked.