Baby potatoes in sea salt with herb salsa
These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish
Andalusian-style chicken
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 as part of a tapas spread
Skip to ingredients
- large pinch of saffron
- ½ chicken stock cubecrumbled into 100ml boiling water
- 2 tbsp olive oil
- 1 small onionthinly sliced
- 2 large chicken breastsor 6 boneless, skinless thighs, cut into bite-sized pieces
- large pinch of ground cinnamon
- 1 red chillideseeded and chopped
- 2 tbsp sherry vinegar
- 1 tbsp clear honey
- 6 cherry tomatoesquartered
- 1 tbsp raisins
- handful of corianderroughly chopped
- 25g toasted pine nutsor almonds
- crusty breadto serve
Nutrition: per serving
- kcal236
- fat11g
- saturates1g
- carbs11g
- sugars10g
- fibre1g
- protein23g
- salt0.5g
Method
step 1
Add the saffron to the hot stock to soak. 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.
step 2
Add the cinnamon and chilli, 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 coriander and nuts, and serve with bread on the side.
