Chicken with Saffron Rice
Rinse chicken, pat dry, divide into 8 pieces and season with salt and pepper.
Finely chop pork. Peel onions and garlic and chop finely. Scald tomatoes and blanch, then peel, quarter, core and dice finely. In a saucepan heat ghee, add pork and fry until crispy. Remove pork and drain on paper towels.
Brown chicken pieces in the dripping from all sides and remove from pan. Sauté onions and garlic in drippings until translucent. Add rice and sauté briefly, then pour in about 300 ml (1 and 1/4 cups) water. Add chicken pieces, fried pork, rice, peas, tomatoes, saffron and 1 pinch of salt and stir. Bring everything to a boil and simmer, covered, for about 30 minutes until meat is tender and rice has completely absorbed liquid. Stir occasionally and add some water if needed. Season with salt and pepper and garnish with parsley to serve.