Name: Spanish chicken stew
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 800 gram (1½ pounds) chicken thigh fillets; 1 tablespoon olive oil; 1/2 cup (125ml) dry white wine; 2 clove garlic; 2 cup (500ml) chicken stock; 2 teaspoon lemon juice; 3 sprigs fresh thyme pinch saffron threads; 4 potatoes (480g); 1 brown onion (200g); 2 tomatoes (300g); 1 tablespoon pine nuts; 1 tablespoon slivered almonds

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.

Ingredients

800 gram (1½ pounds) chicken thigh fillets

1 tablespoon olive oil

1/2 cup (125ml) dry white wine

2 clove garlic

2 cup (500ml) chicken stock

2 teaspoon lemon juice

3 sprigs fresh thyme pinch saffron threads

4 potatoes (480g)

1 brown onion (200g)

2 tomatoes (300g)

1 tablespoon pine nuts

1 tablespoon slivered almonds

Method

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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