Poppy seed and saffron chicken bake

I know I've posted this before but it is so yummy it deserves to be posted again on its own separate  page. With the weather really cooling down here now, it's perfect for firing up the oven and cooking warm, hearty meals and this one is my favourite. I have also cooked it without the poppy seeds and saffron which is really nice too, but they just give it another dimension and make it look a little more special.I know a lot of people gasp at the thought of using saffron as it is so expensive but if you buy it from an Indian grocer, it will cost you a fraction of what it costs at one of the big chain stores. I got at least 4 times as much for half the price.


8 Marylands, skin removed (or whatever joint you prefer. I often use just drummies, or a mix of drummies and thigh chops)
2 leeks, chopped
1 celery heart, finely sliced (leaves and all)
4 cloves of garlic
as much saffron as you can afford
2 tbsp poppy seeds
1 tsp citric acid
salt
1/2 cup canola, sunflower or rice bran oil
1/4 cup water
2 tbsp maple syrup
1 tbsp roughly chopped fresh parsley
1 large swede, diced into cubes about 1 1/2 cm
2 large carrots, diced into cubes about 1 1/2 cm

Grind the saffron in a mortar and pestle with a little salt then crush the poppy seeds in there too. Place the saffron, poppy seeds, 1 leek, the celery, garlic, parsley, maple syrup, citric acid, oil and water into a large dish and mix well. Add the chicken, stir to coat well then cover and refrigerate for a few hours or overnight, stirring occasionally.
Preheat oven to 180 degrees Celsius. Place remaining vegetables into a baking tray then add the chicken and marinade. Cover and bake for about  an hour and a half, or until chicken is cooked through, turning the chicken pieces once during cooking. Remove the cover for the last 10 minutes.