Name: Andalusian-style chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4 as part of a tapas spread
Cuisine: Spanish
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

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Andalusian-style chicken

Andalusian-style chicken

Lizzie Harris

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Serves 4 as part of a tapas spread

Easy

Prep: 10 mins

Cook: 25 mins - 30 mins

A star rating of 4.5 out of 5.46 ratingsRate

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Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal236
fat11g
saturates1g
carbs11g
sugars10g
fibre1g
protein23g
salt0.5g

Method

step 1

Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
step 2

Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

Recipe from Good Food magazine, May 2015

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A star rating of 4.5 out of 5.46 ratings

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