Chicken With Saffron, Raisins & Pine Nuts
This aromatic and flavorful chicken dish is sure to impress your dinner guests. The saffron-infused sauce adds a depth of flavor, while the sweet raisins and crunchy pine nuts provide a delightful contrast in texture. Serve this Spanish-inspired chicken with a side of rice for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 1¼kg chicken , jointed and on the bone (ask your butcher to do this for you or see Know-how)
- 2 tbsp olive oil
- 2 onions , chopped
- 3 garlic cloves , chopped
- good pinch of saffron (about 20 strands)
- 125ml glass dry sherry (such as Fino or Manzanilla)
- 200ml chicken stock
- 1 tbsp thyme leaves
- 50g raisins
- 2 tbsp pine nuts
- handful chopped flat-leaf parsley , to serve
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.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 587 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.68 milligram of sodium
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