Large pinch of saffron

½ chicken stock cube, crumbled into 100ml boiling water

2 tbsp olive oil

1 small onion, thinly sliced

2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces

Large pinch of ground cinnamon

1 red chilli, deseeded and chopped

2 tbsp sherry vinegar

1 tbsp clear honey

6 cherry tomatoes, quartered

1 tbsp raisins

Handful of coriander, roughly chopped

25g toasted pine nuts or almonds

Add saffron to the hot stock. Heat oil in a medium pan and cook the onion until it is translucent. Add chicken, cook until it is browned. Add cinnamon and chilli, cook for a couple of minutes. Add stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 minutes until the sauce is reduced and chicken is cooked. Garnish with coriander and nuts, serve with crusty bread.