Chicken with saffron, raisins & pine nuts

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Thomasina Miers

4 ratings

Recipe by Thomasina Miers

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1. Video tutorial: Jointing a raw chicken

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.

KNOW-HOW

If you can't get to a butcher, why not try jointing your own chicken? Or, buy a pack of two chicken legs and a pack of two breasts, then cut the legs into drumsticks and thighs and the breasts in half.

PER SERVING

587 kcalories, protein 45g, carbohydrate 17g, fat 37 g, saturated fat 9g, fibre 1g, salt 0.68 g

Latest comments and suggestions

• strawberry

  25 May 2009

  strawberry rated and commented on this recipe

  

  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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• Sue

  29 May 2009

  Sue rated and commented on this recipe

  

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

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• Elaine

  04 June 2009

  Elaine commented on this recipe

  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.

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• Liz

  02 July 2009

  Liz commented on this recipe

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

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• Victoria

  30 July 2009

  Victoria rated and commented on this recipe

  

  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.

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• marie

  06 August 2009

  marie rated and commented on this recipe

  

  This was really nice and i will do it again.

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Ingredients

• 1¼ kg 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 55 mins

Ingredients

• 1¼ kg 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

PER SERVING

587 kcalories, protein 45g, carbohydrate 17g, fat 37 g, saturated fat 9g, fibre 1g, salt 0.68 g

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