(Nice dish on a hot day!)
1 medium chicken (approx 3 lbs), jointed
2 ounces ground almonds
1 ounce icing sugar
8 ounces white wine vinegar
4 ounces white wine vinegar
1 tablespoon mustard powder
a few strands saffron
seeds of one pomegranate for garnish
cucumber cut into half moons for garnish
Place the chicken in a dutch oven with 8 ounces of wine vinegar and simmer 30 minutes, until cooked through.
Meanwhile put the ground almonds, sugar, mustard, saffron, oil, and 4 ounces of wine vinegar in a blender and make into a fine sauce.
Take the chicken from the pan when cooked and, after allowing it to cool somewhat, remove the meat from the bone, and cut into small pieces. Add half a cup from the remaining stock in the pan to the almond mixture and stir thoroughly.
Place the chicken pieces into a shallow serving dish and pour over in the almond mixture, making sure all the chicken is coated well. Arrange the cucumber pieces around the edge of the dish and sprinkle with pomegranate seeds.
Serve at room temperature or slightly chilled.