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Andalusian-style Chicken |
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| Serves 3 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
½ chicken stock cube, crumbled into 100ml boiling water
2 tbsp olive oil
1 small onion, thinly sliced
2 large chicken breasts or 6 boneless, skinless thighs, cut into
bite-sized pieces
large pinch of ground cinnamon
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes, quartered
1 tbsp raisins
handful of parsley, roughly chopped
25g toasted pine nuts or almonds
crusty bread, to serve
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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.
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Add the cinnamon 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 parsley and nuts, and serve with bread on the
side.
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DAILY
DINNERS 
