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    Saffron Chicken and Potatoes

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    Saffron Chicken and Potatoes

    This colourful dish takes a little while to get from pan to plate but it’s hardly laborious and it doesn’t need any accompaniments – although, if you have time, a crisp green salad would make a delicious addition.

    • Preparation time: 10 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 500g small waxy potatoes, such as charlotte, halved
    • 3 tbsp olive oil
    • 800g chicken thighs (skins on)
    • 2 small red onions, sliced into wedges
    • A pinch of saffron strands
    • 1 garlic clove crushed
    • 150ml sherry
    • 100g serrano ham, torn into pieces
    • 150g cherry tomatoes on the vine
    • a few rosemary sprigs


    1. Preheat the oven to 200˚C/gas 6. Put the potatoes in a pan and cover them with cold water; add a pinch of salt and bring to the boil over a medium heat. Simmer for 10 minutes, then drain thoroughly.
    2. Meanwhile, heat the oil in a frying pan, season the chicken and add to the pan, skin-side down. Turn over after a couple of minutes, and fry for about 2 minutes more, until golden.
    3. Add the onions, saffron, garlic and sherry to the pan, stir well, then tip into a roasting dish with the drained potatoes, ham, tomatoes and rosemary. Distribute everything evenly and bake for about 35 minutes, stirring halfway, until turning golden and cooked through.

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