Chicken with Saffron, Raisins & Pine Nuts
Spanish-style chicken gently braised with saffron, dry sherry, raisins, thyme, toasted pine nuts, and parsley.
- 55 min
- 670 kcal
- Spanish
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat a large frying pan over high heat and season the chicken.
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Step 2:
Add the olive oil and chicken to the pan. Brown the chicken for about 5 minutes on each side, then transfer it to a plate and set aside.
5 min -
Step 3:
Lower the heat to medium. Fry the onions in the remaining fat for 3 minutes.
3 min -
Step 4:
Add the garlic and saffron, then cook for 3–4 minutes more.
3–4 min -
Step 5:
Add the sherry and simmer for 3–5 minutes, until syrupy.
3–5 min -
Step 6:
Return the chicken leg pieces to the pan. Add the stock, thyme, and raisins, cover, and cook gently over low heat for 20 minutes.
20 min -
Step 7:
Add the breast meat and any juices left on the plate. Simmer for 10 minutes more, until the chicken is cooked through and the sauce has reduced.
10 min -
Step 8:
While the chicken cooks, heat the oven to 200C/180C fan/gas 6.
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Step 9:
Scatter the pine nuts over a baking sheet and roast for 10 minutes, until golden and toasted.
10 min -
Step 10:
Once the chicken is cooked through, season to taste, scatter with the pine nuts and parsley, and serve with rice.
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