1. Combine the spices with
the salt and rub half ofthis mixture over the chicken. If you
have time, leave for up to a day to marinate. If not, cook
straight away.
2. Heat half the oil in a
pan. Add the chicken and brown. Transfer to a deep oven dish,
add half of the stock, cover and bake in an oven at 180°C for 45
minutes.
3. Use the pan you browned
the chicken in and caramelise the onions in the remaining oil
and spice mix.
4. Lay the bread in an oven
tray, spread half the onions over the bread then place the
chicken pieces on the bread. Ladle most of the remaining stock
generously over the top, leaving some to baste the mixture with
whilst cooking. Bake again for about ten minutes, adding stock
and oil to until the bread is crispy on the outside.
5. Top with the toasted nuts
and more onions.
