Andalusian-Style Chicken

One of our Tapas offerings, Christmas 2020. Prep time: 10 minutes; cook time: 25-30 minutes. Serves 4 as part of a tapas spread.

Ingredients

• large pinch of saffron
• ½ c chicken stock
• 2 T 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 chili, deseeded and chopped
• 2 T sherry vinegar
• 1 T honey
• 6 cherry tomatoes, quartered
• 1 T raisins
• handful of cilantro, roughly chopped
• Fresh bread for serving

Directions

1. Add the saffron to the hot stock to soak.
2. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden.
3. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
4. Add the cinnamon and chili, and cook for a couple of mins.
5. 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.