Chicken with saffron, raisins & pine nuts

Chicken with saffron, raisins & pine nuts

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Jul, 2009
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
2nd Jul, 2009
This was delicious and went down very well with me, my husband and 3 teenagers.
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.
29th May, 2009
Good recipe. Very easy to make and ended up with great result which even looked like the picture above!
25th May, 2009
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?