Description
A flavorful Andalusian-style chicken recipe featuring tender chicken pieces simmered in a fragrant saffron and cinnamon-infused sauce with hints of sherry vinegar and honey, complemented by cherry tomatoes, raisins, and toasted nuts. This dish is perfect served with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Liquid and Stock
- 1 large pinch of saffron
- ½ chicken stock cube, crumbled into 100ml boiling water
Protein and Vegetables
- 2 tbsp olive oil
- 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
Spices and Flavorings
- large pinch of ground cinnamon
- 2 tbsp sherry vinegar
- 1 tbsp clear honey
Add-Ins and Garnish
- 1 tbsp raisins
- handful of coriander, roughly chopped
- 25g toasted pine nuts or almonds
- crusty bread, to serve
Instructions
- Soak the Saffron: Add the large pinch of saffron to the hot chicken stock (made by crumbling ½ chicken stock cube into 100ml boiling water) and set aside to soak, allowing the flavors and color to infuse.
- Cook the Onion: Heat 2 tablespoons of olive oil in a medium pan over medium heat. Add the thinly sliced small onion and cook gently until it is soft and just starting to turn golden, which should take around 5-7 minutes.
- Brown the Chicken: Push the softened onion to the side of the pan and add the bite-sized pieces of chicken breasts or thighs. Cook for several minutes, stirring occasionally, until the chicken is browned evenly on all sides.
- Add Spices and Chili: Sprinkle in a large pinch of ground cinnamon and the deseeded, chopped red chili. Cook together with the chicken and onion for a couple of minutes to release the spices’ aroma and flavor.
- Combine Liquids and Ingredients: Pour in the saffron-infused stock, 2 tablespoons of sherry vinegar, 1 tablespoon of clear honey, quartered cherry tomatoes, and 1 tablespoon of raisins. Stir to combine all ingredients well.
- Simmer the Dish: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. This will allow the sauce to reduce slightly and the chicken to cook through fully, absorbing the vibrant flavors.
- Garnish and Serve: Just 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 mop up the delicious sauce.
Notes
- Using either chicken breasts or thighs will work; thighs offer more moisture and flavor.
- Adjust the amount of chili to your preferred heat level or omit for a milder dish.
- To toast nuts, dry-fry pine nuts or almonds in a pan over medium heat for a few minutes until golden and fragrant.
- If sherry vinegar is unavailable, a good quality red wine vinegar can be a substitute.
- This dish pairs perfectly with crusty bread to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: Andalusian chicken, saffron chicken, Spanish recipe, cinnamon chicken, chicken with raisins, Mediterranean chicken
