Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead – a tasty addition to any tapas or buffet spread
Prep:10 mins
Serves 4 as part of a tapas spread
large pinch of saffron½ chicken stock cube, crumbled into 100ml boiling water2 tbsp olive oil1 small onion, thinly sliced2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieceslarge pinch of ground cinnamon1 red chilli, deseeded and chopped2 tbsp sherry vinegar1 tbsp clear honey6 cherry tomatoes, quartered1 tbsp raisinshandful of coriander, roughly chopped25g toasted pine nuts or almondscrusty bread, to serve
STEP 1Add 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.STEP 2Add 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.
