Spanish Style Chicken & Saffron Potatoes

The food of Andalucia is a reflection of its history and culture and there is a big influence from North Africa. This dish combines the spices of Moorish cuisine, cinnamon and saffron, with Spanish olives, sherry and raisins to make a beautiful dish packed full of Mediterranean flavour. Perfect with the aromatic saffron potatoes.

Found in this book

Ainsley's Mediterranean Cookbook


First cook the chicken. Heat the oil for the chicken in a large sautè pan or deep-sided frying pan over a medium heat, add the onion and cook for 6-8 minutes until soft and golden. Remove from the pan and set aside.

Add the chicken skin-side down and cook for 6-8 minutes until golden. Turn the chicken over and cook the other side for 2 minutes then add the dry sherry and cook until the alcohol has evaporated. Return the onions to the pan and add the tomatoes, chilli, raisins, olives, cinnamon stick, honey, saffron, sherry vinegar, stock and season. Bring to the boil, then reduce the heat and simmer for 25-30 minutes until the chicken is tender, turning the chicken halfway through. Check for seasoning.

Meanwhile make the potatoes. Add the saffron to the hot stock and leave to steep for 5 minutes to allow the flavour to infuse.

Heat the oil for the potatoes in a sautè or deep-sided frying pan over a medium heat add the potatoes and cook on all sides until golden brown, for about 6-8 minutes.. Add the saffron infused stock and a pinch of salt and bring to the boil. Simmer for 20 minutes until the liquid has evaporated and the potatoes are cooked through.

To serve, sprinkle the chicken with the coriander and flaked almonds. Season the potatoes and stir through the parsley and serve with the chicken.



  • 1 tbsp olive oil
  • 1 onion, cut in half then sliced
  • 8 chicken thighs, boneless, skin on
  • a good splash of dry sherry
  • 3 tomatoes, diced
  • 1 green chilli, thinly sliced
  • 2 tbsp raisins
  • a large handful of olives
  • 1 cinnamon stick
  • 1 tsp runny honey
  • a good pinch of saffron
  • 1 tbsp sherry vinegar
  • 150ml chicken stock
  • a handful of fresh coriander, roughly chopped
  • 2 tbsp flaked almonds
  • sea salt
  • freshly ground black pepper
  • For the Saffron Potatoes
  • a large pinch of saffron
  • 300ml chicken or vegetable stock
  • 4 medium potatoes, peeled and cut into 2.5cm chunks
  • 2-3 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • sea salt
  • freshly ground black pepper