Pollo al Ajillo con Pinones y Pasas – Chicken with pine nuts, raisins and saffron1 Comment » May 9th, 2010 | By Tobias | Category: Meat and Poultry, Recipes
A simple and delicious spanish way of preparing chicken. The toasted pine nuts, the raisins and the wine go perfectly with the chicken. I serve this dish with rice but fried potatoes also go well with it.
Preparation time: 60 minutes
- 1 Chicken
- 12 cloves of garlic
- 1 glass of white wine
- 100 gram of raisins
- 75 gram of pine nuts
- 50 saffron stigmas
- olive oil
- salt and pepper
Cut the chicken into pieces.
Soak the saffron stigmas in a little bit of hot water.
Peel the garlic and fry it in some olive oil using a big frying pan. Once the garlic took some colour, remove from the pan. Now fry the chicken parts. Put the chicken parts into the pan with the skin side down. Now let the parts untouched for 5 minutes so they can get really crusty without loosing the skin.
Remove the chicken form the pan and set aside. Pour the wine and the saffron water into the pan and mix well. Loosen the bits that got stuck at the bottom of the pan. Add the chicken leggs and let them simmer in the covered pan for 20 minutes.
Meanwhile add the pine nuts to a small non sticky pan and toast them slowly.
Once the 20 minutes of simmering have passed add the remaining chicken parts, the raisins, the garlic and the pine nuts to the pan. Cover and let it simmer for 15 minutes. The chicken should be done but still juicy by now. Season with salt and pepper. The sauce should have the consistence of cream. If not reduce the sauce or add some water.