Spanishby TheMealDBChicken with saffron, raisins & pine nutsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1.25kg Chicken2 tblsp Olive Oil3 cloves Chopped GarlicPinch Saffron125ml Dry sherry200ml Chicken Stock1 tbsp Thyme50g Raisins2 tbsp Pine NutsHandful ParsleyStepsStep-by-step0 of 4 done1Heat 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.2Lower 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.3Put 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.4While 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.Source: TheMealDB
