Heat up the stock and infuse it with the saffron , let it sit while while working on the chicken. Dry the chicken well on paper towels and sprinkle it generously on both sides with the sea salt and a pinch of paprika. The paprika will help with the browning and enhance the color from the saffron.

In a Moroccan tagine or wide enameled cast iron pot heat up 2 -3 tbsp of the olive oil on medium low flame, just enough to coat the bottom nicely and sear the chicken on both sides until nicely golden brown. Work in batches as not to overcrowd the pan and add more oil in between batches if necessary. Transfer to a bowl and keep warm.

Add the onion with a pinch of sea salt to the pot with the chicken drippings and saute until translucent then add the garlic and cook for about 30 seconds until it starts to release its flavor. Deglaze the pot with the wine making sure to scrape all the brown bits from the bottom. Allow it to simmer until reduced by half.

Add the chicken back to the pot together with the parsley sprigs, lemon peel and the saffron infused stock. Bring to a simmer and cover with a lid and allow it to simmer on low flame for 35 minutes then cook partially covered for another 15-20 minutes or until the chicken is fork tender. (If adding green peas this is the time to do it, cook an addition minute or so until the peas are heated through ). Remove from heat, discard the lemon peel and parsley sprigs and stir in the butter. Squeeze the lemon over the top, sprinkle with the chopped parsley and lemon zest and serve with a side of rice or cous-cous.