Well wash the chicken, strain well and keep in a large mixing bowl, add six ground mixture spices, olive oil, salt, white pepper, and little-chopped garlic, rub the chicken thoroughly. Set aside and keep it for 30 minutes.
Heat olive oil in a heavy skillet pan with an over medium heat, add chopped garlic and onion stir until it reached a light golden colour then, put mushroom, bell pepper and saute for a couple of minutes. When the vegetables are softened, add the marinated chicken in it and cook with slow, medium heat for 8 to 10 minutes.
Then add 3 cups of chicken stock and cook covered with a lid. In between check with a thermometer for chicken is cooked or not. When you will sure that it will take only 4 or 5 minutes for finishing your dish, put the saffron strands and check with your tasting spoon, you can add seasoning if needed or as your liking.
Remove from the fire and divided into the serving bowl, garnish with parsley sprig and served hot.