Cut the shallots into thin strips. Melt the butter in a frying-pan and add the guinea-fowl to brown. Add a Jumbo Chicken cube. Once the guinea-fowl has browned, season it. Add the shallots and cook for 1 minute.

Boil 100 ml. water and add the saffron. Cover and leave over a medium heat for 15 minutes. Finally, add the single cream and leave for another 20 minutes. Before serving, add the stalks of chive.