Chicken with saffron, raisins & pine nuts

Heat a large frying pan on high heat and season the chicken. Add olive oil to the pan, then the chicken. Brown for about 5 minutes on each side, remove onto a plate, then set aside. Lower the heat to medium. In the remaining fat, fry onions for 3 minutes, then add garlic and saffron. Cook for 3-4 minutes more.

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Chicken with saffron, raisins & pine nuts

Ingredients

Step-by-step instructions

  1. 1
    Heat a large frying pan on high heat and season the chicken. Add olive oil to the pan, then the chicken. Brown for about 5 minutes on each side, remove onto a plate, then set aside.
  2. 2
    Lower the heat to medium. In the remaining fat, fry onions for 3 minutes, then add garlic and saffron. Cook for 3-4 minutes more. Add sherry, then simmer for 3-5 minutes until syrupy.
  3. 3
    Put chicken leg pieces back into the pan, tip in stock, thyme and raisins, cover, then gently cook on a low heat for 20 minutes. Add breast meat and any juices left on the plate. Simmer for 10 minutes more until cooked through and the sauce in the pan has reduced.
  4. 4
    While chicken is cooking, heat oven to 200°C (180°C fan/gas 6). Scatter pine nuts over a baking sheet, then roast for 10 minutes until golden and toasted. Once chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.

This recipe was translated automatically from Polski and reviewed by our editors.

Recipe source: TheMealDB (TheMealDB — wymagana atrybucja)

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