Steep the saffron in small bowl or ramekin filled with 2 tbsp of just boiled hot water and allow to infuse for 5 mins crushing it between your fingers before you add it to the water.

Toast the fennel seeds in a dry frying pan until they smell fragrant then let cool.

In a large bowl (large enough to hold all the chicken), combine the saffron water, fennel seeds, white wine, the juice of the lemon, and garlic with a good glug of olive oil and good pinch of salt. Add the chicken and toss to coat. Then cut the squeezed lemon into quarters and add this too. Allow to marinade at room temperature for 30 mins. Or, if marinating ahead be sure to remove the chicken from the fridge 30 mins-1 hour before cooking.

Preheat the oven to 190° degrees fan setting.

Pour the chickpeas and their liquid into a large oven proof dish. Arrange the chicken skin side up on top of the chickpeas and pour over the remaining marinade making sure that the garlic is dispersed evenly. Season the chicken skin with sea salt.

Cook for 45 mins by which time the chicken should be cooked with crispy skin. Use tongs to move the chicken to side of the pan momentarily, tear in the basil and stir it through the chickpeas. Serve directly from the pan with the chicken perched over a pile of chickpeas per person. Or spoon all the chickpeas onto a serving platter followed by the chicken. Delicio

Delicious as it is, or served with crusty bread, or a fresh shaved fennel side salad.