Andalusian-style chicken

Person Author: Maaike Calender June 20, 2015 Posted No Tags Comment No Comments


I’ve tweeked the recipe slightly, used red wine as my sherry vinegar bottle is empty and added paprika and tomato paste because I felt it needed it.

Serves 4


large pinch of saffron

½ chicken stock cube, crumbled into 100ml boiling water

2 tbsp olive oil

1 small onion, thinly sliced

2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces

large pinch of ground cinnamon

1 red chilli, deseeded and chopped

2 tbsp sherry vinegar (i’ve used red wine)

1 tbsp clear honey

6 cherry tomatoes, quartered

1 tbsp raisins

handful of coriander, roughly chopped

25g toasted pine nuts or almonds

Optional: some tomato paste for color

Optional: paprika powder to taste

crusty bread, to serve






Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden.


Push onions to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.

Add the cinnamon, paprika (if using) and chilli, and cook for a couple of mins. Add the stock, vinegar or wine, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through.If needed or desired add some tomato paste for colour and to thicken the sauce. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.



Recipe from Good Food magazine, June 2015

photos Gardeninglady


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