Chicken with saffron, raisins & pine nuts
If you are looking for a reliable chicken recipe, this Chicken with saffron, raisins & pine nuts is one to keep: 10 ingredients, 4 simple steps, ready in roughly under an hour. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 ¼ kg Chicken
- 2 Tblsp Olive Oil
- 3 clove Garlic
- Saffron
- 125 ml Dry sherry
- 200 ml Chicken Stock
- 1 tbsp Thyme
- 50 g Raisins
- 2 tbsp Pine Nuts
- Handful Parsley
Method
- 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.
Tips for the best Chicken with saffron, raisins & pine nuts
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the Spanish base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Chicken with saffron, raisins & pine nuts recipe medium to make?
It is rated medium: 10 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chicken?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicken with saffron, raisins & pine nuts ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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