1.7lbchicken breastsboneless, skinless, cut into bite-sized pieces
1small onionthinly sliced
large pinch of saffron
1/2cuphot chicken broth
2tbspolive oil
pinch of ground cinnamon
1chilli pepper
2tbspwine or sherry vinegar
1tbsphoney
6cherry tomatoesquartered
1tbspraisins
2tbspcorianderroughly chopped
0.8oztoasted pine nuts or almonds
taosted breadto serve
Instructions
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!
Video
Notes
If you're not planning to use saffron in your future recipes, and by knowing how expensive it is, you can try turmeric, safflower or annatto. Maybe you won't get that earthy aroma saffron gives you, but you'll get that color for sure.