Chicken with saffron, raisins & pine nuts

Reduce the heat to medium. In the fat left in the pan, cook the onions for 3 minutes until they begin to soften.

Stir in the 3 cloves of garlic and a pinch of saffron, cooking for another 3 to 4 minutes until you can smell their fragrance. Pour in the 125 ml of dry sherry, scraping up any browned bits from the bottom of the pan; simmer for 3 to 5 minutes until the liquid has reduced and looks syrupy.

Return the chicken leg pieces to the pan. Add the 200 ml of chicken stock, 1 tablespoon of thyme, and 50 g of raisins. Cover the pan and cook gently over low heat for 20 minutes.

Now, add the breast meat and any accumulated juices from the plate. Continue to simmer for another 10 minutes, uncovered, until the chicken is cooked through and the sauce has thickened slightly.

While the chicken simmers, preheat your oven to 200°C/180°C fan/gas 6. Scatter the 2 tablespoons of pine nuts evenly over a baking sheet.

Roast for about 10 minutes, keeping a close eye on them, until they turn golden and smell toasted. Once the chicken is cooked, taste the sauce and adjust seasoning if needed. Scatter with the toasted pine nuts and a handful of fresh parsley, then serve alongside rice.