Chicken with Saffron, Raisins and Pine Nuts

Page 46

Cuisine: Spanish/Portugese | Course Type: Main Courses

(1 review)

Tags: chicken braise raisins almonds nuts saffron chicken braise one pot

Recipe Review

A lovely dish from one of my favourite regions, though I replaced the pine nuts with equally suitable almonds.

One caveat: make sure that all pieces of meat are covered with liquid while cooking, otherwise you'll end up with small bits of the meat being dry. If this hadn't happened, I might even have given a 5-star rating.

Serve with rice or couscous. You could add extra liquid to prevent the chicken from drying out, and then cook couscous in some of that liquid, just as done in Chicken and Couscous One-pot.

Edited to add:
The recipe is available online here. You can also review it here.

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