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Chicken with saffron, raisins & pine nuts

Chicken with saffron, raisins & pine nuts

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Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal587
fat37g
saturates9g
carbs17g
sugars15g
fibre1g
protein45g
low insalt0.68g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

Rating: 5 out of 5.12 ratings
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