Instructions: Mash the saffron with the butter and a sprinkling of salt.

Put about 30g to one side then use the rest for the chicken.

Season the chicken breasts all over.

Release the skin at one end of the breast then run your fingers between the meat and the skin to sever all connective membrane.

Stuff portions of saffron butter under the skin and smooth through.

Next gently sweat the onion slices and garlic in the reserved saffron butter until just beginning to soften.

Try to keep the rings in one piece.

Meanwhile line two stackable steaming trays to halfway up the sides with a double thickness of foil and scatter over the bay leaves.

Add the softened onion and toasted pine nuts.

Fit in the saffiron buttered chicken breasts (skin side up) squeeze over the lemon juice.

Loosely gather in the foil to contain everything leaving it open so that the steam can penetrate.

Put the lid on your steamer and steam for 20 minutes.

While the chicken is cooking put the couscous in a bowl and level it off.

Heat the stock season well and pour it over the couscous until the grains are barely covered. Leave to swell for 5 minutes; then fluff with a fork taste and add a touch more salt if necessary.

Keep warm.

When the chicken is cooked pull the meat from the bone and discard the skin:and bones.

Divide the couscousbetween six warmed shallow bowls or plates then share out the onion and meat. Pour over the pine nut arid saffron butter add a sheaf of leaves and serve.

You can make most of this dish in advance. Steam the chicken remove the meat from the bones then put it back in the foil in the steaming tray with all the buttery juices. Simply resteam for about 5 minutes until hot and give the couscous a blast in the microwave.

Serves 6

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