Andalusian-style Chicken

Serves: 2

A little while ago, I typed up an Andalusian-style pork recipe and wow was it is a cracker.

So fresh, so full of flavour, so simple to prepare and healthy as well.

Simple Spanish cooking at its best.

Well here you have another cracker Andalusian dish; again, unique, full of bold, fun flavours and easy to pull together on a Monday night.

Served with broccolini sautéed with chilli and garlic and this really was such a great way to start the week.

Pour yourself a wine, prep, cook… and this will be an equally great start to your week.

(Note the serving size and double for lunch the next day or if you have friends coming around.)

Ingredients

Large pinch of saffron
1/2 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, reseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes, quartered
1 tbsp raisins
Handful of coriander, roughly chopped
25gm toasted pine nuts
Crusty bread to serve

Method

  1. Add the saffron to the hot stock to soak.
  2. Heat the oil in a saucepan and cook the onion until it is soft and just beginning to turn golden. Add the chicken and cooked until the chicken is browned all over.
  3. Add the cinnamon and chilli and cook for a few minutes. Add the stock, vinegar, honey, tomato and raisins. Bring to the boil, turn down the heat and simmer for 10 minutes until the sauce is reduced and the chicken is cooked through.
  4. When ready, scatter with coriander and nuts and serve with bread on the side.

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