Instructions: Put oil in a frying pan over medium heat.

Add cinnamon, nutmeg and cloves and allow to sizzle or fizz for a few seconds.

Remove cloves.

Add whole grapes and allow to cook for 2 minutes.

Add wine, vinegar and stock and reduce to half the volume (about 10 minutes).

Meanwhile, open up chicken thigh pieces and lay each piece on small length of butchers string (or other cotton string).

Put a little onion, almond meal, black pepper, marjoram or thyme, and chilli

(optional) onto each piece. Pat down.

Roll up and tie each into a parcel then nestle into the reduced sauce.

Sprinkle in any remaining almond meal and onion.

Put on lid and simmer very slowly for about 30 minutes, turning the parcels at the 15-minute mark.

Before serving, dry toast the blanched almonds for a minute or so on medium heat until just browned.

Once the parcels are cooked, remove to warm place. Reduce sauce to a syrupy consistency over medium heat.

Serve on bed of rice and top with blanched almonds.

Leftover potential: Keeps two or three days in the refrigerator.

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