Spanish · chicken
Chicken with saffron, raisins & pine nuts
- total
- 0 min
- effort
- Easy
- serves
- 4
- ratings
- New
Ingredients come from PikaFresh, portioned for your table.
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Serves 4- Chicken1.3 kg
- Olive Oil2 tbsp
Garlic3 cloves- Saffron
- Dry sherry125 ml
- Chicken Stock200 ml
- Thyme1 tbsp
- Raisins50 g
- Pine Nuts2 tbsp
- Parsley
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.
Method preview
4 steps · 0 min- 1Heat 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.
- 2Lower 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.
- 3Put 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.
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