CHICKEN LA MANCHA (serves 3)
a large pinch of saffron (Spanish saffron, ideally)
½ chicken stock cube, crumbled into 100ml boiling water
2 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, chopped finely
1 red chilli, chopped and seeds removed if you prefer
2 large chicken breasts, cut into bite-sized pieces
half a tsp of ground cinnamon
150ml orange juice
2 tbsp sherry vinegar
1 tbsp clear honey
10 cherry tomatoes, quartered
1 courgette, quartered and diced
4 chestnut mushrooms, sliced
6 stoned green olives, halved
1 tbsp raisins
1 tbsp finely chopped fresh parsley, for garnish.
In a small bowl, add the saffron to the hot stock and leave to soak.
Heat the oil in a good sized frying pan and cook the onion, garlic and chilli until the onion is soft and just beginning to turn golden.
Push the onion mixture to one side of the pan and add the chicken. Cook on a fairly high heat for a few minutes until the chicken is browned all over.
Reduce the heat, add the cinnamon and stir through.
Add the saffron stock, orange juice, vinegar, honey, tomatoes, courgettes, mushrooms, olives and raisins. Increase the heat to bring the contents to a boil, then reduce the heat and simmer for ten minutes or until the sauce is reduced and the chicken and vegetables are cooked through.
Serve with a scattering of chopped fresh parsley for garnish.