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Ingredients
  • 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
  • crusty bread, to serve
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