Chicken with saffron, raisins & pine nuts

Name: Chicken with saffron, raisins & pine nuts
Yield: 4 servings
Cuisine: Spanish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken1.3 kg
Olive Oil2 tbsp
Garlic3 cloves
Saffron
Dry sherry125 ml
Chicken Stock200 ml
Thyme1 tbsp
Raisins50 g
Pine Nuts2 tbsp
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
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.
2
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.
3
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.

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