1 Organic chicken –Cut up
2 small onions –chopped
¼ cup olive oil
1 teaspoon ground ginger
1 teaspooon cinnamon
pinch of saffron
juice of 1 lemon
2 teaspoons sea salt
1 teaspoon black pepper
1 cup hazelnuts
1/2 cup honey
2 tablespoons rosewater
2 spring onions –chopped for garnish
Marinate the chicken, onion , olive oil , ginger, cinnamon , saffron, lemon juice ,
water ,salt and pepper for one hour in the refrigerator.
Toast Hazelnuts in a 190c/350f oven for 10 minutes. Rough chop nuts.
On a large cookie sheet place chicken and marinade , skin side up, and roast for 35 minutes.
Mix honey and rosewater.
Spoon over chicken and roast for another 15 minutes
Garnish with spring onion before serving.