Step 1 of 7
Chicken with Saffron, Raisins & Pine Nuts
Heat a large frying pan on high heat and season the chicken. Add the olive oil, then the chicken. Brown for about 5 minutes on each side. Remove to a plate and set aside.
Step 2
Lower the heat to medium. In the remaining fat, fry the onions for 3 minutes, then add the garlic and saffron. Cook for 3–4 minutes more.
Step 3
Add the sherry and simmer for 3–5 minutes until syrupy.
Step 4
Return the chicken leg pieces to the pan. Add the stock, thyme and raisins. Cover and cook on low heat for 20 minutes.
Step 5
Add the breast meat and any juices from the plate. Simmer for 10 minutes more until cooked through and the sauce has reduced.
Step 6
While the chicken finishes cooking, heat oven to 200°C/180°C fan/gas 6. Scatter pine nuts on a baking sheet and roast for 10 minutes until golden.
Step 7
Season the finished chicken to taste, scatter with pine nuts and parsley, and serve with rice.
