Saffron Chicken with Raisins and Pine Nuts

Name: Saffron Chicken with Raisins and Pine Nuts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: 1.3 kg Chicken; 2 tbsp Olive oil; 3 clove Garlic; 1 pinch Saffron; 125 ml Dry sherry; 200 ml Chicken broth; 1 tbsp Thyme; 50 g Raisins; 2 tbsp Pine nuts; to taste Parsley

An aromatic Spanish dish featuring tender chicken infused with the delicate flavor of saffron and sweetened with raisins. Crispy pine nuts add an elegant touch to this classic recipe.

Ingredients

1.3 kg Chicken
2 tbsp Olive oil
3 clove Garlic
1 pinch Saffron
125 ml Dry sherry
200 ml Chicken broth
1 tbsp Thyme
50 g Raisins
2 tbsp Pine nuts
to taste Parsley

Instructions

Heat a large skillet over high heat. Season the chicken with salt and pepper, then sauté it in olive oil for approximately 5 minutes on each side until golden brown. Transfer the chicken to a plate.
Reduce the heat to medium. In the remaining fat, sauté the diced onion for 3 minutes, then add the garlic and saffron. Cook for another 3–4 minutes. Pour in the dry sherry and simmer for 3–5 minutes until the sauce thickens and becomes syrupy.
Return the chicken legs to the skillet, add the broth, thyme, and raisins. Cover and simmer over low heat for 20 minutes. Then add the chicken breast and all remaining juices from the plate. Continue cooking for another 10 minutes until the chicken is fully cooked and the sauce has thickened.
While the chicken cooks, preheat the oven to 200°C. Spread the pine nuts on a baking sheet and toast for 10 minutes until golden and fragrant.
When the chicken is fully cooked, season the dish to taste. Transfer to a serving platter, sprinkle with the toasted pine nuts and fresh parsley. Serve with rice.