De-bone the chicken thighs and cut the meat into quarters. Cover with clingfilm and give it a good bash with a rolling pin.
Keep the breasts whole.
Place the flaked almonds in the blender and blitz to a powder.
Place the wine in the measuring jug, add the ground almonds and stir until the liquid becomes milky.
Place the muslin lined sieve over the bowl and pour the almond and wine ‘milk’ through it.
Once drained gather the muslin up and squeeze the pulp to extract all the liquid.
Add the almond milk to the casserole.
Add the sugar, spices, pine nuts and salt and bring up to a simmer.
Add the chicken pieces and continue simmering until the chicken is cooked through (about half an hour).
Use a slotted spoon to transfer the meat to a chopping board making sure there are no pine nuts clinging to it.
Cut it into bite size pieces and reserve.
Allow the cooking liquor to cool a little before placing it in the blender and blending to a smooth sauce.
Return the sauce to the casserole and heat to a simmer.
Add the vinegar, rose water and ginger and stir in before returning the meat to the ‘stew’.
Simmer for a few minutes to heat the meat through and serve.
