Chicken with Saffron, Raisins & Pine Nuts

Ingredients

• 1¼ lb chicken
• 2 tbsp olive oil
• 3 clove garlic
• 0 oz saffron threads
• ½ cup dry sherry
• ¾ cup chicken broth
• 1 tbsp thyme
• ¼ cup raisins
• 2 tbsp pine nuts
• ¼ cup fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Season chicken pieces with salt and pepper. Heat olive oil in a large frying pan over high heat, then brown chicken for 5 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add chopped garlic and saffron to the pan, cooking for 3-4 minutes. Pour in sherry and simmer for 3-5 minutes until slightly syrupy.
3. Return chicken to the pan. Add chicken broth, thyme, and raisins. Cover and simmer on low heat for 20 minutes.
4. Add any remaining chicken pieces and pan juices. Simmer for another 10 minutes until chicken is cooked through and sauce has reduced.
5. While chicken cooks, preheat oven to 400°F (200°C). Spread pine nuts on a baking sheet and toast for 10 minutes until golden.
6. Season the chicken dish to taste. Garnish with toasted pine nuts and fresh parsley before serving.