Description
This Andalusian-style chicken recipe features tender chicken pieces simmered in a fragrant sauce infused with saffron, cinnamon, sherry vinegar, honey, and a touch of heat from red chili. Enhanced with sweet raisins, juicy cherry tomatoes, and toasted nuts, it’s a vibrant and flavorful dish perfect for a comforting meal served alongside crusty bread.
Ingredients
Scale
Liquids and Spices
- 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
Produce and Protein
- 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
Garnish and Sides
- 25g toasted pine nuts or almonds
- Crusty bread, to serve
Instructions
- Soak Saffron: Add the large pinch of saffron to 100ml of hot boiling water, in which half a crumbled chicken stock cube has been dissolved. Allow the saffron to soak into the stock base, creating a richly flavored liquid.
- Sauté Onion: Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the thinly sliced small onion and cook until it’s soft and starts to turn golden, releasing its natural sweetness.
- Brown the Chicken: Push the cooked onion to the side of the pan and add the chicken pieces (either 2 large breasts or 6 boneless thighs). Cook for a few minutes until the chicken is browned on all sides, sealing in the juices.
- Add Spices and Chili: Sprinkle a large pinch of ground cinnamon and the deseeded, chopped red chili into the pan. Stir and cook for a couple more minutes to blend the flavors and slightly toast the spices.
- Combine Liquids and Simmer: Pour in the saffron-infused stock, 2 tablespoons of sherry vinegar, 1 tablespoon of clear honey, quartered cherry tomatoes, and 1 tablespoon of raisins. Bring the mixture to a boil, then reduce heat to a low simmer.
- Cook Until Reduced: Let the chicken and sauce simmer gently for 10 minutes. This will ensure the chicken is cooked through and the sauce reduces to a flavorful consistency.
- Finish and Serve: Before serving, scatter a handful of roughly chopped coriander and 25 grams of toasted pine nuts or almonds over the dish. Serve hot with crusty bread on the side to soak up the delicious sauce.
Notes
- Use boneless, skinless chicken thighs for juicier meat if preferred over breasts.
- Adjust the amount of chili to control the heat level of the dish.
- To toast the pine nuts or almonds, heat them in a dry pan over medium heat for a few minutes until golden and fragrant.
- This dish pairs excellently with a crusty bread to enjoy the rich sauce.
- Saffron adds a subtle aroma and color, but if unavailable, turmeric can be used as a substitute for color, although flavor will differ.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Andalusian
Keywords: Andalusian chicken, saffron chicken, cinnamon chicken stew, Spanish chicken recipe, chicken with raisins, chicken with pine nuts, Mediterranean chicken
