Name: Andalusian-style chicken
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 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 -; 1 tbsp clear honey -; 6 cherry tomatoes , quartered -; 1 tbsp raisins -; handful of coriander , roughly chopped -; 25g toasted pine nuts or almonds -; crusty bread , to serve -

Ingredients for - Andalusian-style chicken

1. large pinch of saffron

2. ½ chicken stock cube , crumbled into 100ml boiling water

3. 2 tbsp olive oil

4. 1 small onion , thinly sliced

5. 2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces

6. large pinch of ground cinnamon

7. 1 red chilli , deseeded and chopped

8. 2 tbsp sherry vinegar

9. 1 tbsp clear honey

10. 6 cherry tomatoes , quartered

11. 1 tbsp raisins

12. handful of coriander , roughly chopped

13. 25g toasted pine nuts or almonds

14. crusty bread , to serve

How to cook deliciously - Andalusian-style chicken

1 . Stage

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.

2 . Stage

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.