Chicken with saffron, raisins & pine nuts

Chicken with saffron, raisins & pine nuts

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(12 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


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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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



    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)



    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, questions and tips

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Jet Gorgon's picture
Jet Gorgon
17th Dec, 2018
I tried this recipe in 1991 or 92 after watching a wonderful BBC cooking show. Marvelous. This is the same or a real facsimile. Great stuff.
7th Aug, 2017
Ooops, just found the rating stars.
7th Aug, 2017
Loved this recipe, very easy to make but I would use less oil as there is quite a lot of fat from the chicken and I will use more raisins and a bit more seasoning next time. Will definitely make again. Wasn't able to rate but would give it five.
18th Apr, 2014
Extremely tasty meal. Omitted the sherry and served with bulgar wheat.
Lay Di
18th Feb, 2013
the rating possibility is disabled, but I'd give it 5 stars
Lay Di
18th Feb, 2013
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.
18th Feb, 2012
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
5th Jan, 2012
Very nice dish, I added some chili.
24th Aug, 2010
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.
6th Aug, 2009
This was really nice and i will do it again.


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