Seville Chicken

Charmaine Lu -
  • Pinch of saffron in 100ml chicken stock
  • 2 tbsp olive oil
  • 1 sliced onion
  • 2 chicken breasts, cut into chunks
  • Pinch of cinnamon
  • 1 chopped red chilli
  • 2 tbsp sherry vinegar
  • 1 tbsp honey
  • 6 cherry tomatoes, quartered
  • 1 tbsp sultanas
  • Chopped coriander
  • 25g toasted almonds
  • Cook the onion in the oil until softened, then push to the side of the pan and add the chicken breast pieces. Cook until browned all over and then season.
  • Stir in the chilli and cinnamon, and cook for 2 mins. Add the stock with the saffron, the vinegar, tomatoes, honey and sultanas. Bring to a simmer and cook for 12 mins to reduce the sauce, then scatter with the almonds and coriander and serve with bread as a tapas dish.
30 mins
Serves 4 as a Tapas