Dinner

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

BySophie Carsel November 29, 2025November 29, 2025

Introduction

This Andalusian-style chicken is a flavorful dish inspired by the vibrant tastes of southern Spain. Infused with saffron, cinnamon, and a touch of honey, it offers a delightful balance of sweet and savory that pairs perfectly with crusty bread.

In a white bowl on a white marbled texture, the dish has a rich mix of layers starting with a thick brown sauce base filled with soft cooked onions and diced red tomatoes. On top of this sauce are golden yellow chunks of chicken, mixed with dark raisins giving a contrast in texture and color. The dish is decorated with fresh green cilantro leaves scattered across, and toasted light brown pine nuts sprinkled all over, adding crunch. 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 stock and let it soak to release its flavor and color.
Step 2: Heat the olive oil in a medium pan over medium heat and cook the sliced onion until soft and just beginning to turn golden.
Step 3: Push the onion to the side of the pan and add the chicken pieces. Cook for a few minutes, turning occasionally, until the chicken is browned all over.
Step 4: Stir in the ground cinnamon and chopped red chilli, cooking for a couple of minutes to toast the spices.
Step 5: Pour in the saffron-infused stock, sherry vinegar, honey, cherry tomatoes, and raisins. Bring the mixture to a boil.
Step 6: Reduce the heat to low and simmer for about 10 minutes until the sauce has reduced slightly and the chicken is cooked through.
Step 7: When ready to serve, scatter the dish with roughly chopped coriander and toasted pine nuts or almonds.
Step 8: Serve hot with crusty bread on the side to soak up the flavorful sauce.

Tips & Variations

For extra depth, marinate the chicken in a little olive oil, garlic, and paprika for an hour before cooking.
Substitute sherry vinegar with red wine vinegar if unavailable.
Use chicken thighs rather than breasts for juicier, more tender meat.
Add a handful of chopped olives for a briny contrast.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid drying out the chicken. This dish is best enjoyed fresh for optimal flavor and texture.

How to Serve

A round white bowl filled with a rich stew showing three layers: the bottom layer of dark brown sauce with a thick texture, the middle layer of golden yellow cooked chicken chunks mixed with soft cooked onions and pieces of red tomato, and the top layer of toasted light brown pine nuts scattered along with bright green cilantro leaves as garnish, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole saffron threads instead of a pinch?

Yes, whole saffron threads work well; just make sure to soak a few strands in the hot stock to release their flavor and color before adding to the dish.

Is this recipe suitable for gluten-free diets?

The chicken itself is gluten-free, but be sure to serve it with gluten-free bread or omit the bread to keep the meal safe for those with gluten intolerance.