1. Place your Fagor pressure cooker on a heat source, pour in the extra virgin olive oil and heat on medium power until the oil starts to heat up.

2. Mark the chicken thighs and chicken liver by turning occasionally until they are evenly browned. Remove and set aside.

3. Stir in the garlic and onion, and let fry for 6 to 8 minutes.

4. Add the ham and almonds, sauté for a few seconds and return the thighs and liver to the pot.

5. Water with the white wine and leave to cook for a few seconds to evaporate the alcohol.

6. Season lightly and flavour with all the herbs and spices except saffron.

7. Cover with the chicken stock and close the pot.

8. If your pressure cooker model allows it, select working pressure II and raise the intensity of the heat source to full power.

9. Once the working pressure is reached, reduce the intensity of the heat source to a minimum and leave it to cook for the time indicated, depending on the Fagor pressure cooker model

10. After a while, release the pressure using the «1 Natural Pressure Release» method described in your pressure cooker manual.

11. Remove the chicken thighs and blend the sauce together with the slices of bread and the saffron strands until a thin, even sauce is obtained.

12. Cover the thighs with the sauce and bring to a boil together.