Preheat your oven to 180ºC.
Place the chicken pieces in a bowl and sprinkle over a tbsp of Moroccan Rub, orange juice and zest and olive oil. Coat the chicken pieces really well and keep covered in the fridge for 3 hours.
In a large heavy based oven-proof casserole pot, brown the chicken pieces well with some olive oil. Cook the chicken in batches so that it does not stew. Set the chicken aside and sauté the onions, garlic and ginger, adding another tbsp of Moroccan Rub.
Return the chicken to the pot, add the chicken stock, raisins and infused saffron and season with salt and pepper. Place the lid on the pot and cook in the oven for 30 minutes. Place the orange segments on top of the chicken and cook, uncovered, for a further 30 minutes or until the oranges are nicely caramelized. The sauce should be thick and rich and the chicken very tender. Check the seasoning and serve with some scattered pistachios on top and couscous on the side (see recipe mailer # 16).
Chamonix Reserve Chardonnay 2005 – the rich oaky flavours of this barrel matured chardonnay stand up well to the exotic flavours of cumin and saffron.