Chicken with saffron, raisins & pine nuts

Instructions

1- step 1 Heat a large frying pan on a high heat and season the chicken.

2- Add the olive oil to the pan, then the chicken.

3- Brown for about 5 mins on each side, remove onto a plate, then set aside.

4- step 2 Lower the heat to medium.

5- In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron.

6- Cook for 3-4 mins more.

7- Add the sherry, then simmer for 3-5 mins until syrupy.

8- step 3 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.

9- Add the breast meat and any juices left on the plate.

10- Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.

11- step 4 While the chicken is cooking, heat oven to 200C/180C fan/gas 6.

12- Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted.

13- Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.