Chicken with Saffron, Raisins and Pine Nuts
Saffron-gold chicken with sherry-plumped raisins and pine nuts — old Spain on a weeknight.
- Total
- 35 min
- Serves
- 4
A Spanish classic of sweet-savory diplomacy: chicken braised with saffron, sherry, garlic and thyme, with raisins plumping in the pan juices and pine nuts toasting on top. The sauce turns golden and faintly honeyed. It's weeknight-simple but tastes like it has a history — because it does.
Ingredients
- 1.25kg Chicken
- 2 tblsp Olive Oil
- 3 cloves Chopped Garlic
- Pinch Saffron
- 125ml Dry sherry
- 200ml Chicken Stock
- 1 tbsp Thyme
- 50g Raisins
- 2 tbsp Pine Nuts
- Handful Parsley
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 560
- Protein
- 50 g
- Fat
- 30 g
- Carbs
- 10 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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