Chicken with saffron, raisins & pine nuts

Method

1. 1

   Heat a large frying pan on a high heat and season 1.5 kg of chicken. Add 2 tblsp olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.

2. 2

   Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add 3 garlics and 1 pinch of saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.

3. 3

   Put the chicken leg pieces back into the pan, tip in the stock, 1 tbsp of thyme and 50 g of raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.

4. 4

   While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter 2 tbsp of pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and Handful parsley, then serve with rice.