Spanish Style Chicken & Saffron Potatoes - Ainsley Harriott

Ingredients

• 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