Chicken with saffron, raisins & pine nuts

Chicken with saffron, raisins & pine nuts

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(7 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4
This full-flavoured Spanish dish is great for the family or entertaining friends midweek

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal587
  • fat37g
  • saturates9g
  • carbs17g
  • sugars15g
  • fibre1g
  • protein45g
  • salt0.68g
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  • 1¼kg chicken, jointed and on the bone (ask your butcher to do this for you or see Know-how)



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, chopped
  • good pinch of saffron (about 20 strands)



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (12)

AyshaC's picture

Extremely tasty meal. Omitted the sherry and served with bulgar wheat.

Lay Di's picture

the rating possibility is disabled, but I'd give it 5 stars

Lay Di's picture

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

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

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

This was really nice and i will do it again.

vickpole's picture

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

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

tapinu's picture

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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