Dinner

Andalusian-Style Chicken with Saffron, Cinnamon, and Cherry Tomatoes Recipe

Name: Andalusian-Style Chicken with Saffron, Cinnamon, and Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Andalusian
Ingredients: Large pinch of saffron; ½ chicken stock cube, crumbled into 100ml boiling water; 2 tbsp olive oil; Large pinch of ground cinnamon; 2 tbsp sherry vinegar; 1 tbsp clear honey; 1 small onion, thinly sliced; 2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces; 1 red chilli, deseeded and chopped; 6 cherry tomatoes, quartered; 1 tbsp raisins; Handful of coriander, roughly chopped; 25g toasted pine nuts or almonds; Crusty bread, to serve

ByBen Miller November 28, 2025November 28, 2025

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Introduction

This Andalusian-style chicken is a flavorful dish that combines warm spices, tangy vinegar, and sweet honey for a delightful Mediterranean experience. Perfectly tender chicken pieces simmered in a rich sauce make it a comforting meal to enjoy any night of the week.

A bowl filled with a rich stew featuring a mix of bright yellow chicken pieces layered with glossy brown onions and chunks of soft red tomatoes, soaked in a dark brown sauce. The dish is topped with fresh green cilantro leaves and scattered light brown pine nuts, adding texture and color contrast. The bowl is white, resting on a white marbled surface, with more pine nuts scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Large pinch of saffron
½ chicken stock cube, crumbled into 100ml boiling water
2 tbsp olive oil
1 small onion, thinly sliced
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
Large pinch of ground cinnamon
1 red chilli, deseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes, quartered
1 tbsp raisins
Handful of coriander, roughly chopped
25g toasted pine nuts or almonds
Crusty bread, to serve

Instructions

Step 1: Add the saffron to the hot chicken stock and let it soak to release its color and flavor.
Step 2: Heat the olive oil in a medium pan over medium heat. Cook the sliced onion until soft and just starting to turn golden.
Step 3: Push the onion to one side of the pan and add the chicken pieces. Cook for several minutes until the chicken is browned all over.
Step 4: Stir in the ground cinnamon and chopped red chilli. Cook for another couple of minutes to develop the spices.
Step 5: Pour in the saffron-infused stock, sherry vinegar, honey, quartered cherry tomatoes, and raisins. Bring the mixture to a boil.
Step 6: Reduce the heat to a simmer and cook uncovered for about 10 minutes, or until the sauce reduces and the chicken is cooked through.
Step 7: When ready to serve, sprinkle with chopped coriander and toasted pine nuts or almonds. Serve with crusty bread on the side to soak up the delicious sauce.

Tips & Variations

For a milder dish, reduce or omit the red chilli.
Substitute sherry vinegar with red wine vinegar or apple cider vinegar if preferred.
Using chicken thighs instead of breasts keeps the meat juicy and tender.
Add a splash of white wine during the simmering step for extra depth of flavor.
Toast your own pine nuts or almonds gently in a dry pan before adding for enhanced nuttiness.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or stock to loosen it when reheating.

How to Serve

The dish is shown in a white bowl filled with a rich stew featuring several layers. The bottom layer is a deep brown sauce with a glossy texture that looks savory. On top, there are chunks of yellow, cooked chicken with a slightly charred surface. Mixed throughout are soft, cooked onions and bright red tomato pieces, adding a soft texture with some juice. Black raisins are scattered around, adding small dark spots of sweetness. The dish is garnished with fresh green cilantro leaves and golden pine nuts sprinkled on top, giving a fresh and crunchy contrast. The background is a white marbled texture with some pine nuts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay more tender and juicy than breasts.

What can I substitute for saffron if I don’t have any?

Saffron adds a unique flavor and color, but turmeric can be used as a more affordable substitute to provide color, though the taste will differ slightly.