Chicken with Saffron, Raisins & Pine Nuts

Ingredients

• 1 1/4 kgchicken, mixed pieces (legs and breasts)
• 2 tbspolive oil
• onions
• 3 clovegarlic, chopped
• saffron
• 125 mldry sherry
• 200 mlchicken stock
• 1 tbspthyme
• 50 graisins
• 2 tbsppine nuts, roasted
• parsley

Method

1. 1

   Heat a large frying pan on high heat and season the chicken. Add the olive oil, then the chicken. Brown for about 5 minutes on each side. Remove to a plate and set aside.

2. 2

   Lower the heat to medium. In the remaining fat, fry the onions for 3 minutes, then add the garlic and saffron. Cook for 3–4 minutes more.

3. 3

   Add the sherry and simmer for 3–5 minutes until syrupy.

4. 4

   Return the chicken leg pieces to the pan. Add the stock, thyme and raisins. Cover and cook on low heat for 20 minutes.

5. 5

   Add the breast meat and any juices from the plate. Simmer for 10 minutes more until cooked through and the sauce has reduced.

6. 6

   While the chicken finishes cooking, heat oven to 200°C/180°C fan/gas 6. Scatter pine nuts on a baking sheet and roast for 10 minutes until golden.

7. 7

   Season the finished chicken to taste, scatter with pine nuts and parsley, and serve with rice.