4
Spanish
Chicken with saffron, raisins & pine nuts
Allergens: Gluten, Nuts, Peanuts, Sulphites
Spanish chicken with saffron, raisins and pine nuts, sweet and fragrant.
Ingredients
- Olive oil 2 tbsp
- Stock cubes 200 ml
- Fresh parsley
- Fresh thyme 1 tbsp
- Garlic 3 clove
- Whole chicken 1.25 kg
- Pine nuts 2 tbsp
- Raisins 50 g
- Saffron
- Sherry 125 ml
Method
- 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.