Ingredients
- Chicken (1.25 kg)
- Olive Oil (2 tablespoons)
- Garlic (3 cloves, chopped)
- Saffron (1 pinch)
- Dry sherry (125 ml)
- Chicken stock (200 ml)
- Thyme (1 tablespoon)
- Raisins (50 g)
- Pine nuts (2 tablespoons)
- Parsley (1 handful)
Instructions
Steps
- In a large frying pan over high heat, season the chicken. Add olive oil to the pan, followed by the chicken pieces. Brown the chicken for approximately 5 minutes on each side, then transfer to a plate and set aside.
- Reduce the heat to medium. In the remaining oil, sauté the onions for 3 minutes, then add the garlic and saffron. Cook for an additional 3-4 minutes. Pour in the dry sherry and simmer for 3-5 minutes until it becomes syrupy.
- Return the chicken leg pieces to the pan, add chicken stock, thyme, and raisins. Cover the pan and gently cook on low heat for 20 minutes. After this, add the breast meat along with any accumulated juices on the plate. Continue to simmer for another 10 minutes until the chicken is thoroughly cooked and the sauce has reduced.
- While the chicken is cooking, preheat the oven to 200°C (180°C fan) or gas mark 6. Spread the pine nuts on a baking sheet and roast for 10 minutes until golden and toasted. Once the chicken is done, season to taste, sprinkle with roasted pine nuts and parsley, and serve with rice.
Featured in:5 Hearty International Dinners