Spanish chicken stew

This rich Spanish chicken stew is infused with saffron, a popular spice in Spanish cooking. The best saffron is the most expensive spice in the world as it must be harvested by hand.
spanish chicken casserole



1.Preheat oven to 200°C/400°F.
2.Coarsely chop chicken. Heat oil in large deep flameproof dish on the stove top; cook chicken until browned. Add wine; bring to the boil. Boil, uncovered, 1 minute, scraping residue from bottom of pan.
3.Peel and crush garlic. Stir in stock, juice, garlic, thyme and saffron into dish. Reduce heat; simmer, uncovered, 3 minutes.
4.Meanwhile, peel potatoes and onion; quarter potatoes, onion and tomatoes, add to dish. Cover; cook, in oven, about 40 minutes or until chicken is cooked and vegetables are tender. Remove dish from oven; season to taste. Sprinkle with nuts; return to oven, cook, uncovered, about 5 minutes or until nuts are browned lightly.

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