Chicken with saffron, raisins & pine nuts

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then put to one side.
2. 2Lower the heat to medium. In the remaining fat, fry the onion for 3 mins, then add the garlic and saffron. Leave to cook for 3-4 mins more. Add the sherry, then leave to simmer for 3-5 mins until syrupy.
3. 3Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate.
4. 4SimmerLet it simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
5. 5While the chicken is cooking, heat oven to 200C/180°C / 350°F fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted.
6. 6ServeOnce the chicken has cooked through, taste and adjust the seasoning, scatter with pine nuts and parsley, then serve with rice.