Every region of the world has its own chicken specialty, and Spain is no different than others. Andalusia, southern part of Iberian peninsula, known for bullfighting, flamenco, beautiful weather but also for its gastronomy history, is home of this delicious recipe.
Andalusian chicken represents perfect combination of sweet and savory, including many healthy ingredients. It’s usually served alongside toasted bread, it can also be a great addition for tapas, another thing Andalusia is famous for.
- 1.7 lb chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 small onion thinly sliced
- large pinch of saffron
- 1/2 cup hot chicken broth
- 2 tbsp olive oil
- pinch of ground cinnamon
- 1 chilli pepper
- 2 tbsp wine or sherry vinegar
- 1 tbsp honey
- 6 cherry tomatoes quartered
- 1 tbsp raisins
- 2 tbsp coriander roughly chopped
- 0.8 oz toasted pine nuts or almonds
- taosted bread to serve
- Heat oil in the pan and cook onion until it is soft. While onion is getting softened, soak the saffron in to hot broth, so it can release its aroma and beautiful color.
- Add the chicken to the pan and cook for a 10 minutes.
- Add cinnamon and chilli and let it cook for a couple of minutes.
- Then add broth, vinegar, honey, tomatoes and raisins.
- Bring everything to the boil and then turn down the heat and let it simmer for another 10 minutes or until the sauce is reduced.
- When your dish is ready to serve, put coriander and toasted nuts on top.
- Serve with toasted bread and ENJOY!