Moorish chicken baked in almond sauce

The flavours of this dish are bold and tasty - I have a thing for yummy Moorish flavours.

Ingredients

4	Chicken legs (Main)
1 to taste	Red onion, small, peeled
1	Red pepper, seeds removed
3 Tbsp	Olive oil
½ cup	Dry sherry
¼ tsp	Saffron threads, infused in 1/4 cup of boiling water
1 can	Chopped tomatoes
1 Tbsp	Thyme leaves
1 cup	Blanched almonds, lightly toasted and roughly ground

Directions

1. Preheat oven to 180C. Joint the chicken legs by separating drumsticks from thighs.
2. Season with salt and pepper and place in an oven pan.
3. Cut onions into wedges and slice pepper in thin strips.
4. Heat a large frying pan, add oil, onions and pepper strips and cook for five minutes, tossing frequently over a medium heat.
5. Add sherry and simmer to reduce by half. Add saffron and liquid and tomatoes. Stir in almonds to thicken sauce and bring to the boil.
6. Pour sauce over chicken and bake for 1 hour, or until chicken tests cooked (the juices will run clear when a knife is inserted to the bone into the thickest part of the meat).
7. Adjust seasoning with salt and pepper before serving scattered with fresh thyme.