In a pestle and mortar, finely crush the cinnamon.
In a large bowl, combine, the cinnamon, the salt, half the oil, the flour, the saffron and the saffron water, and stir.
Add the chicken and toss together until the chicken is coated.
In a large pan, heat the rest of the oil over a medium heat. Add the chicken and fry until golden brown.
In a large pot, combine the barley, the bay leaves, the star anise and the raisins.
Stir and place the chicken thighs on top. Add the chicken stock.
Bake in the oven at 350°F (175°C) for about two hours. Make sure that the pot does not dry out – add more stock if necessary.