Finely grind saffron in a mortar.

Pour boiling water over and let infuse, covered.

Bring the dried orange peels to a boil 3 times in a pot of water, discarding the water each time. Drain on a kitchen towel and set aside.

Slice the onion. Heat oil in a pan and sauté onions until soft and glassy. Remove from pan and set aside.

Wash chicken legs and dry them well.

Sauté in a pan until golden all over, once they are fried add garlic through a press.

Finely grind coriander seeds and add.

Add the cooked orange peels as well and fry briefly.

Add freshly squeezed orange juice and salt to taste and place a lid on the pan. After about 15 minutes, add a tablespoon of saffron infuse Simmer over medium heat for another 30 min until chicken legs are done.

In the end, add cold butter to thicken and mix in gently. If the sauce is still too liquid, you can also thicken it with a little flour.

In the meantime, peel and fillet the oranges (see text above). For a little visual variety, slice an orange as a whole without the white part.

Add orange fillets, remaining saffron infuse, and sugar, simmering just until warmed through (about 5 minutes). The orange fillets should remain whole and should not fall apart.

Serve on a plate and top with pistachio and almond slivers.