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Andalusian-style chicken

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4 as part of a tapas spread
  • Easy
  • Serves 4 as part of a tapas spread
  • Easy
  • Calories 236
  • Carbohydrates 11
  • Saturated Fat 1
  • Sugar 10
  • Protein 23
  • Fat 11
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 236
  • Carbohydrates 11
  • Saturated Fat 1
  • Sugar 10
  • Protein 23
  • Fat 11
  • Fibre 1
  • Salt 0.5

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

Method

  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.

  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.

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