Chicken with saffron, raisins & pine nuts

Name: Chicken with saffron, raisins & pine nuts
Yield: 5
Cuisine: Española
Ingredients: 1.25 kg Chicken; 2 tablespoons Olive oil; 3 cloves Garlic; 1 tablespoon Thyme; handfuls Parsley; 200 ml Chicken Stock; pinches Saffron; 50 g Raisins; 125 ml Dry sherry; 2 tablespoons Pine Nuts

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein29 %48 g
Carbs8 %13 g
Fat63 %46 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	693 kcal	206 kcal
Protein	48 g	14.3 g
Carbs	13 g	3.9 g
Fat	46 g	13.7 g

One serving is about 336 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Spanish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Spanish

Ingredients

1.25 kg Chicken
2 tablespoons Olive oil
3 cloves Garlic (Chopped)
1 tablespoon Thyme
handfuls Parsley
200 ml Chicken Stock
pinches Saffron
50 g Raisins
125 ml Dry sherry
2 tablespoons Pine Nuts

Instructions

Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
Put the chicken leg pieces back into the pan, tip in the stock, thyme and 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.
While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the 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 parsley, then serve with rice.