Chicken with saffron, raisins & pine nuts
This Spanish braise bridges medieval and modern cooking through the Moorish influence of saffron paired with raisins and pine nuts. The technique of blooming saffron in warm sherry unlocks its earthy complexity, while the sweet-savory interplay of dried fruit against garlic and thyme creates layers that deepen as the chicken braises. It's a dish that tastes like it took hours but comes together in one pan.
Instructions
step 1 Heat 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. step 2 Lower 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. step 3 Put 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. step 4 While 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..
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