Saffron is renound as being a costly spice. What you might not know is that it is very rich in manganese which is used in blood sugar control, the metabolism of carbohydrates as well as the absorption of calcium. Saffron adds an amazing earthy flavour to dishes and you only need a small amount at a time. It is also a potent antioxidant so helps to destroy free radicals that damage our cells causing aging and age related diseases.

This recipe took minimal effort to prepare (I did it while my kids only managed to tip out one draw of lego all over the floor, instead of the usual 3 draws).

I served it with garic butter sauted mushrooms, courgette and cashew nuts. It was filling yet didn’t leave us feeling over full.

  • Dairy free
  • Easy to make
  • Clean eating
  • Paleo
  • Antioxidants


  • 2 chicken breasts, scored with a knife
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 4 fresh apricots, stoned and halved
  • 250ml thick coconut milk
  • 5-6 strands of saffron


Serves 2 adults.

  1. Preheat the oven to 200C
  2. Prepare all of the vegetables and leave on a chooping board.
  3. Take a small, deep oven-proof dish and add the chicken, coconut milk, then the remaining ingredients and gently stir until it is all mixed.
  4. Place the uncovered dish into the oven for 40 minutes.
  5. Remove from the oven and serve immediately with whatever side dishes you prefer.