Chicken with saffron, raisins & pine nuts

Chicken with saffron, raisins & pine nuts

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(11 ratings)

Prep: 10 mins Cook: 55 mins

Easy

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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Ingredients

  • 1¼kg chicken, jointed and on the bone (ask your butcher to do this for you or see Know-how)
    Chicken

    Chicken

    chik-en

    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 onions, chopped
    Onion

    Onion

    un-yun

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

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

    Saffron

    sah-fron

    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
    Parsley

    Parsley

    par-slee

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

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.

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Comments, questions and tips

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vickpole
30th Jul, 2009
3.05
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
MaxxyysMum
2nd Jul, 2009
This was delicious and went down very well with me, my husband and 3 teenagers.
elaineearnshaw
4th Jun, 2009
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
29th May, 2009
5.05
Good recipe. Very easy to make and ended up with great result which even looked like the picture above!
tapinu
25th May, 2009
5.05
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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