Chicken with Saffron, Raisins & Pine Nuts
A beautifully aromatic one-pan chicken dish with golden saffron, sweet raisins, and toasted pine nuts. The dry sherry creates a rich, syrupy sauce that makes this dish truly special.
Ingredients
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Chickenβ 1.25 kg None
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Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Pine Nutsβ 32.5 g π§ 29.6 ml π₯ 2 tbsp
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Raisinsβ 50 g 10 pcs
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Chicken Stockβ 202 g π§ 200 ml π₯ 0.845 cup
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Garlicβ 15 g π§ 3 pcs
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Parsleyβ 25 g 1 pcs
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Thymeβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Saffronβ 0.1 g π§ 0.2 ml π₯ 0 tsp
Also in this recipe
- Dry sherry 125 ml
Total nutrition
2520 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat a large frying pan over a high heat and season the chicken pieces. Add 2 tablespoons of olive oil to the pan, then add the chicken and brown for about 5 minutes on each side. Remove the chicken to a plate and set aside.
- Lower the heat to medium. In the remaining fat, fry the onions for 3 minutes, then add the chopped garlic and a pinch of saffron. Cook for a further 3β4 minutes. Pour in 125 ml of dry sherry and simmer for 3β5 minutes until the liquid becomes syrupy.
- Return the chicken leg pieces to the pan, then add 200 ml of chicken stock, the thyme, and 50 g of raisins. Cover and cook gently over a low heat for 20 minutes. Add the breast pieces along with any juices from the plate, and simmer for a further 10 minutes until the chicken is cooked through and the sauce has reduced.
- While the chicken finishes cooking, preheat the oven to 200Β°C (180Β°C fan / gas mark 6). Spread the pine nuts over a baking sheet and roast for 10 minutes until golden and toasted. Season the finished dish to taste, scatter over the pine nuts and a handful of fresh parsley, and serve with rice.
Source:
TheMealDB
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