Tapas recipe for 4 as part of a tapas spread people, takes only 25 mins; recipe has saffron, chicken stock cube, olive oil, onion, chicken breast, ground cinnamon, red chilli, sherry vinegar, clear honey, cherry tomato, raisin, coriander, pine nuts and bread.
Andalusian-style chicken
Course: Tapas
Servings
4 as part of a tapas spread
servings
Prep time
10 mins
Ingredients
- Coriander: handful of coriander, roughly chopped
- Chicken Breast: 2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
- Red Chilli: 1 red chilli, deseeded and chopped
- Cherry Tomato: 6 cherry tomatoes, quartered
- Olive Oil: 2 tbsp olive oil
- Onion: 1 small onion, thinly sliced
- Bread: crusty bread, to serve
- Sherry Vinegar: 2 tbsp sherry vinegar
- Ground Cinnamon: large pinch of ground cinnamon
- Saffron: large pinch of saffron
- Chicken Stock Cube: 1/2 chicken stock cube, crumbled into 100ml boiling water
- Raisin: 1 tbsp raisins
- Clear Honey: 1 tbsp clear honey
- Pine Nuts: 25g toasted pine nuts or almonds
Directions
- 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 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 and chilli, and cook for a couple of mins. Add the stock, vinegar, 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. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.
