Andalusian-style chicken

Andalusian-style chicken

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(9 ratings)

Prep: 10 mins Cook: 25 mins - 30 mins

Easy

Serves 4 as part of a tapas spread
Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread

Nutrition and extra info

Nutrition: per serving

  • kcal236
  • fat11g
  • saturates1g
  • carbs11g
  • sugars10g
  • fibre1g
  • protein23g
  • salt0.5g
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Ingredients

  • large pinch of saffron
    Saffron

    Saffron

    sah-fron

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

  • ½ chicken stock cube, crumbled into 100ml boiling water
  • 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…

  • 1 small onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
  • large pinch of ground cinnamon
  • 1 red chilli, deseeded and chopped
  • 2 tbsp sherry vinegar
  • 1 tbsp clear honey
  • 6 cherry tomatoes, quartered
  • 1 tbsp raisins
  • handful of coriander, roughly chopped
  • 25g toasted pine nuts or almonds
  • crusty bread, to serve

Method

  1. Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.

  2. Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

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Comments, questions and tips

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Mazi
24th Oct, 2016
Excellent fairly easy recipe that's a mouth explosion! If it comes out too watery just keep it simmering for longer until it reduces.
asmyth664
23rd Aug, 2015
5.05
I made this recipe for a tapas party I was hosting and it was really quick and easy - I added even more raisins and almonds for the added texture. Still delicious warm if eaten half an hour later!
Minoo's picture
Minoo
17th Jun, 2015
2.55
This dish was a bit of an adventure as I'd not made something quite like this before. I found that overall it was a bit sweet, but that might be because I used this recipe to serve two as a main, so maybe it's best in small doses! Lovely flavour though.
kezv88's picture
kezv88
10th Jun, 2015
5.05
I served as a main with rice and broccoli (can't live without broccoli...). Absolutely delicious and perfect for four.
alexis20
8th Jun, 2015
5.05
So easy to make and absolutely delicious. Definitely making this again :)
ahrb
8th Jun, 2015
5.05
This was absolutely delicious and I will definitely make it again. It is a small portion (as it says it's tapas or to be part of a buffet) so next time I will make this amount for 2-3 people and add extra tomatoes as it is pretty meat heavy as it stands.
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fenellabramwell
5th Jul, 2015
Absolutely delicious, and works really well as part of a spread. I missed out the saffron, which I don't like, and was still a very tasty, flavoursome dish.