Chicken with saffron, raisins & pine nuts
A satisfying Spanish chicken built around chicken, saffron and dry sherry — roughly 70 minutes start to finish, and rated medium to make. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Baking sheet
Watch how it's made
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What to serve with Chicken with saffron, raisins & pine nuts
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Chicken with saffron, raisins & pine nuts take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Chicken with saffron, raisins & pine nuts via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.