Chicken Basquaise with slow-roasted tomatoes, orange gremolata and saffron rice - Horfield and Distr

Ingredients

• 1 medium to large free-range chicken (about 1.8Kg)
• 2 tbsp oil
• 6 chunky pieces of Spanish ham such as Serrano about 75g in total (but you can use streaky bacon)
• 2 large onions, peeled and sliced
• 6 cloves garlic, peeled, halved and sliced
• 3 small hot cooking chorizo sausages, cut in half
• 1 tsp sweet pimenton or paprika
• a pinch of saffron
• 1 dsp tomato purée
• 250ml dry white wine
• 300ml chicken stock
• 2 small to medium sized red peppers, quartered and de-seeded
• 2 small to medium sized yellow peppers, quartered and de-seeded
• Grated zest and juice of 1 orange
• Salt and freshly ground pepper
• 3 large tomatoes
• 40g almonds, pan-fried with a pinch of pimento
• Garlic sliced
• Basil leaves
• Handful of flat-leaf or curly parsley, finely chopped
• 2 garlic cloves, finely chopped
• Grated rind of an orange
• 250g basmati long grain rice or Spanish paella rice
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 1 bayleaf
• Salt and pepper
• 375ml water