Andalusian‑Style Chicken

• saffron↗велика щіпка
• chicken broth cube↗½

  crumbles in 100 ml boiling water

• olive oil↗2 tbsp
• small onion1

  thinly sliced

• large chicken breasts↗2

  or 6 boneless, skinless thighs, cut into bite‑size pieces

• ground cinnamon↗велика щіпка
• red chili pepper↗1

  seedless, chopped

• sherry vinegar↗2 tbsp
• clear honey↗1 tbsp
• cherry tomatoes↗6

  quartered

• raisins↗1 tbsp
• coriander↗жменя

  roughly chopped

• toasted pine nuts25 g

  or almonds

• crunchy bread↗

  for serving

Step-by-step instructions

1. 1

   Add the saffron to hot broth and let it steep for a few minutes. Heat the olive oil in a medium skillet, sauté the onion until it becomes soft and lightly browned. Push it to the edge of the pan, add the chicken and fry for a few minutes until the meat is browned on all sides.

2. 2

   Add the ground cinnamon and chopped chili and sauté for another couple of minutes. Pour in the broth, sherry vinegar, honey, cherry tomatoes and raisins. Bring to a boil, reduce the heat and simmer for 10 minutes until the sauce reduces and the chicken is cooked through.

3. 3

   Before serving, sprinkle with the roughly chopped coriander and toasted pine nuts (or almonds). Serve with crunchy bread.