Chicken with saffron, raisins & pine nuts

Name: Chicken with saffron, raisins & pine nuts
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2.8 lb chicken; 2 tbsp olive oil; 3 cloves garlic; Pinch saffron; ½ cup + 1 ½ tsp dry sherry; ¾ cup + 1 tbsp chicken stock; 1 tbsp thyme; 1 ¾ oz raisins; 2 tbsp pine nuts; Handful parsley

A Spanish dinner. Ready in about 1 hour 10 minutes. Difficulty: medium.

15 minPrep (about)
55 minCook (about)
1 hr 10 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

3.4 lb chicken

Fresh & other

4 cloves garlic
½ cup + 2 tbsp dry sherry
1 cup + 1 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
2 ¼ oz raisins
2 ½ tbsp pine nuts
Handful parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Sauces & oils

2 ½ tbsp olive oil

Spices & seasonings (2): saffron, thyme

Pinch saffron
1 ½ tbsp thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).

How to make it

Steps in our own plain words.

Heat a big frying pan on a high heat.
Season the chicken.
Add the olive oil to the pan, the chicken.
Brown for around 5 mins on each side.
Remove onto a plate.
Set aside.
Lower the heat to medium.
Fry the onions for 3 mins in the remaining fat.
Add the garlic and saffron.
Cook for 3-4 mins more.
Add the sherry.
Simmer for 3-5 mins until syrupy.
Put the chicken leg bits back into the pan, tip in raisins, thyme and the stock.
Cover.
Heat on a low heat for 20 mins.
Add your breast meat plus any juices left on the plate.
Simmer for 10 mins more till cooked through plus the sauce in the pan has reduced.
While your chicken is cooking, heat oven.
Do it to 400°F (350°F for a fan oven).
Scatter the pine nuts over a sheet pan.
Roast for 10 mins till golden and toasted.
Wait until the chicken has cooked through.
Season as you like, scatter with pine nuts and parsley.
Serve with rice.