Chicken with saffron, raisins & pine nuts

Chicken · Spanish classic.

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

Method

1. Fry — Heat a large frying pan on a high heat and season the chicken.
2. Add ingredients — Add the olive oil to the pan, then the chicken.
3. Continue cooking — Brown for about 5 mins on each side, remove onto a plate, then set aside.
4. Fry — Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron.
5. Simmer — Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
6. Heat the pan — 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.
7. Add ingredients — Add the breast meat and any juices left on the plate.
8. Simmer — Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
9. Heat the pan — While the chicken is cooking, heat oven to 200C/180C fan/gas 6.
10. Continue cooking — Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted.
11. Serve — Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

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