Chicken with Saffron, Raisins & Pine Nuts

Instructions

1. 1

   Brown the Chicken Pieces

   8 min

   Begin by seasoning the chicken generously with salt and pepper in a large frying pan heated over high heat. Add olive oil to the pan, ensuring it coats the surface well. Once the oil is shimmering, add the chicken pieces and brown them for around 5 minutes on each side until they develop a golden crust. After browning, transfer the chicken to a plate and set aside to keep warm.

2. 2

   Sauté Onions and Aromatics

   6 min

   Lower the heat to medium and in the residual oil, add finely chopped onions and sauté for about 3 minutes until they start to soften and become translucent. Next, stir in the garlic and a pinch of saffron, cooking for an additional 3-4 minutes, allowing the flavors to meld and the garlic to become fragrant. Then, pour in the dry sherry, letting it simmer for 3-5 minutes until it thickens and becomes syrupy, creating a rich base for the dish.

3. 3

   Combine Ingredients and Simmer

   24 min

   Return the previously browned chicken leg pieces to the pan, then pour in the chicken stock. Add the thyme and raisins, ensuring everything is well combined. Cover the pan with a lid and let it gently cook on low heat for 20 minutes, allowing the chicken to absorb the flavors. After this time, add the breast meat along with any juices that have collected on the plate, and continue to simmer for another 10 minutes until the chicken is fully cooked through and tender, and the sauce has reduced.

4. 4

   Roast Pine Nuts and Finish Dish

   12 min

   While the chicken is simmering, preheat your oven to 200°C (or 180°C for fan ovens) or gas mark 6. Spread the pine nuts evenly on a baking sheet and roast them in the oven for about 10 minutes, or until they turn a lovely golden brown and become fragrant. Once the chicken is cooked, adjust the seasoning to taste, then sprinkle the roasted pine nuts and freshly chopped parsley on top before serving, ideally with a side of rice for a complete meal.

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