Spiced Saffron Chicken with Sherry Vinegar and Honey
A fragrant, one-pot chicken dish with sweet and spicy notes, perfect for tapas or a buffet.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings4
This Andalusian-inspired chicken combines the warmth of saffron and cinnamon with the tang of sherry vinegar and the sweetness of honey. It's a quick, easy dish that tastes even better when made ahead, making it perfect for entertaining.
The chicken is simmered in a rich, aromatic sauce with cherry tomatoes and raisins, then finished with fresh coriander and toasted nuts. Serve with crusty bread to soak up every last drop of the delicious sauce.
Ingredients
Servings
Converted amounts are rounded.
Method
- 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 the onion to the side of the pan and add the chicken pieces. Cook for a few minutes until the chicken is browned all over.
- Add the cinnamon and chilli, and cook for a couple of minutes. Pour in the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, then reduce the heat and simmer for 10 minutes until the sauce has reduced and the chicken is cooked through.
- When ready to serve, scatter the coriander and nuts over the dish.
- Serve with crusty bread on the side.
💡 Tips
- For best flavor, make this dish a day ahead and reheat gently.
- If you can't find sherry vinegar, use a good quality red wine vinegar instead.
- Toast the pine nuts or almonds in a dry pan over medium heat until golden, stirring constantly.
Inspired by a recipe from BBC Good Food