Chicken with saffron, raisins & pine nuts

Ingredients

• 1.25kg Chicken
• 2 tblsp Olive Oil
• 3 cloves Chopped Garlic
• Pinch Saffron
• 125ml Dry sherry
• 200ml Chicken Stock
• 1 tbsp Thyme
• 50g Raisins
• 2 tbsp Pine Nuts
• Handful Parsley

Instructions

1. Heat a large heavy-based frying pan over high heat. Season the chicken pieces with salt and pepper. Add the olive oil, then the chicken, and brown for about 5 minutes on each side until well coloured. Transfer to a plate and set aside.
2. Reduce the heat to medium. In the remaining fat, cook the chopped onion for about 3 minutes until softened. Add the garlic and saffron and cook for a further 3–4 minutes to release the aromas.
3. Pour in the dry sherry and let it simmer for 3–5 minutes until reduced and slightly syrupy. Return the chicken leg pieces to the pan, add the chicken stock, thyme and raisins, cover and cook gently over low heat for about 20 minutes.
4. Add the chicken breast pieces and any resting juices to the pan and continue to simmer for about 10 minutes, until the chicken is cooked through and the sauce has reduced.
5. Meanwhile, preheat the oven to 200°C (180°C fan). Spread the pine nuts on a baking tray and toast for about 10 minutes until golden.
6. Season the chicken to taste, scatter with the toasted pine nuts and chopped parsley, and serve hot, for example with rice.

instructions_source: editorial-classic