Saffron chicken with cashew and raisin pilaff

World Book Day celebration supper, the perfect menu for book club friends.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 8


700g Waitrose British Free Range Chicken Mini Fillets
1 tsp ground ginger
2 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
¼ tsp saffron
1 cinnamon stick
1 tbsp tomato purée
300ml chicken stock
Juice of ½ lemon
6 tbsp Yeo Valley Organic Natural Yogurt
Flat leaf parsley, to garnish
400g basmati rice
2 fresh bay leaves
100g Wholesome Cashew Nuts and Raisins


1. Toss the mini fillets in the ground ginger and some seasoning. Heat half the oil in a large sauté pan and brown the chicken quickly on both sides. Remove and keep warm. Add the onion and garlic to the pan and cook for
5 minutes until soft and golden.  Add the saffron, cinnamon stick and tomato purée and cook for a minute.

2. Return the chicken to the pan then stir in the stock, season and simmer gently, half-covered, for 25 minutes until the chicken is cooked through and there is no pink meat. Stir in the lemon juice and yogurt and check the
seasoning. Garnish with chopped parsley.