Place all the ingredients for the marinated chicken into a large bowl and mix thoroughly to combine. Ensure the chicken is completely coated with the marinade. Cover the bowl and place in the fridge for 2 hours.
Place the saffron strands in a jug, pour over the hot chicken stock and set aside.
Place a small non-stick frying pan over a medium heat and add the nuts to the pan. Roast the nuts, moving them frequently in the pan, taking care not to burn the nuts. Set aside once lightly toasted.
Add the butter and 1 tbsp of the sunflower oil to a large, deep-sided frying pan. Over a medium heat add the onion and saute for 5 minutes taking care to cook the onions but not colour them. Add the garlic, cardamon pods and rice to the pan and cook for a further minute.
Pour the saffron infused chicken stock over the rice mixture, bring to a simmer then turn the heat down to low and cover the pan with a lid. Cook for 12-15 minutes until the rice has cooked and the liquid has been absorbed. Remove the cardamon pods.
Meanwhile add the remaining 1 tbsp sunflower oil into a non-stick frying pan (use the pan used to roast the nuts) and heat on medium. Add the chicken pieces to the pan, along with any marinade and brown the chicken on all sides, taking care to ensure that the chicken is cooked through.
Add the cooked chicken to the rice, along with the nuts and the freshly chopped parsley. Stir to combine, season to taste and serve immediately.
The spices in this dish are very easily adapted. If there is something that you don't like, then leave it out, or add something else.If you don't like cashews, then use flaked almonds instead. Add to the dish that which you like to eat.