Chicken with Saffron, Raisins and Pine Nuts

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.

Crosspost. Exact the same recipe was also published in the BBC Good Food magazine, June 2009 edition.