Ainsley Harriott served up tasty Spanish style chicken with saffron potatoes on Ainsley’s Mediterranean Cookbook.

The ingredients are: 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 and 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, sea salt and freshly ground black pepper.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.