On 12th July 2015, This was Dinner…
This recipe in June’s BBC Good Food is part of a section on tapas. I thought it would serve as a decent main meal and it did, with a bit of cheesy, crusty bread to dip into the sweet, gently spiced sauce. It would also make a lovely one pot potato dish too.
- Prepare some chicken stock
- Toast some pine nuts
- Cut some chicken thighs into bite-sized pieces.
- Chop a red chilli
- Roughly chop some tomatoes
- Thinly slice an onion
- Roughly chop some coriander
- Get saffron, ground cinnamon, honey, sherry vinegar, raisins, olive oil & seasoning ready
Add a large pinch of the saffron to the hot stock and leave to one side.
Add the oil to a pan and cook the chicken in batches for a couple of minutes each side. Remove and set aside.
Cook the onion in the oil until it is starting to turn soft and golden. Add the chicken back to the pan and turn up the heat. Pop a pinch of the cinnamon and the chilli and stir. Cook for a couple of minutes.
Turn the heat back down and add the vinegar, stock, honey, tomatoes and raisins. Stir well, bring to the boil and then simmer for about 10 minutes with the lid on.
Cook for another 5 or 10 minutes with the lid off and sprinkle with the pine nuts and coriander. Serve with the crusty bread.