Chicken with saffron, raisins & pine nuts

Chicken with saffron, raisins & pine nuts

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

This full-flavoured Spanish dish is great for the family or entertaining friends midweek

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
587
protein
45g
carbs
17g
fat
37g
saturates
9g
fibre
1g
sugar
15g
salt
0.68g

Ingredients

  • 1¼kg chicken, jointed and on the bone (ask your butcher to do this for you or see Know-how)
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • good pinch of saffron (about 20 strands)
  • 125ml glass dry sherry (such as Fino or Manzanilla)
  • 200ml chicken stock
  • 1 tbsp thyme leaves
  • 50g raisins
  • 2 tbsp pine nuts
  • handful chopped flat-leaf parsley, to serve

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Method

  1. Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
  2. Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the Sherry, then simmer for 3-5 mins until syrupy.
  3. Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate, simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
  4. While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

Recipe from Good Food magazine, June 2009

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Comments

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AyshaC's picture
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Extremely tasty meal. Omitted the sherry and served with bulgar wheat.

Lay Di's picture
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the rating possibility is disabled, but I'd give it 5 stars

Lay Di's picture
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Really a great dish! Took coriander instead of parsley and served it with saffron rice. We couldn't stop eating and ate the extra portion for the freezer.

reidynicola's picture
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Delicious recipe. Chicken was succulent and fell off the bone. Although I had to cook for longer than specified. Dish was sweet which suited my guests and I, but may be too much for some. I would cook this again.

Lay Di's picture
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Very nice dish, I added some chili.

kjbutche's picture

Quite unusual flavours. I liked it, but husband wasn't keen. The worst thing was that after eating this I got thoroughly unpleasant 'pine mouth' (google it). I shall be avoiding pine nuts in future.

sieboy's picture
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This was really nice and i will do it again.

vickpole's picture
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This was easy to cook but was disappointing as the flavours were not punchy enough for me. Husband and kids liked it but i'll not do this again.

MaxxyysMum's picture

This was delicious and went down very well with me, my husband and 3 teenagers.

elaineearnshaw's picture

Great recipe - very easy and very tasty. I saved the left over saucy bits in a sealed container and it was great as a chutney with cold roast chicken.

suebelmore's picture
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Good recipe. Very easy to make and ended up with great result which even looked like the picture above!

tapinu's picture
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Good recipe, cause I do not have to use the oven during summer time. The pine nuts i can use either the microwave or use a very hot frying pan instead.

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