I decided we needed something different for dinner… I had already baked bread – Pane Pugliese made into rolls – and wanted something that would go with it. It’s one of my favorite breads to make – and it always comes out great!

I started going through chicken recipes, and since the larder was fairly well-stocked, went with a variation of Andalusian-Style Chicken from BBC Food. It’s a Spanish version of Italian agrodolce.

I played with the recipe quite a bit – shocking, eh?!? I added eggs – shakshuka-style – and it really did come out good.. They were definitely correct about serving it with crusty bread.

Andalusian-Style Chicken

adapted from BBC Food

  • large pinch of saffron
  • 2 cups turkey stock
  • 2 tbsp butter
  • 1 small onion, thinly sliced
  • 3 boneless, skinless thighs, cut into bite-sized pieces
  • large pinch of ground cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes
  • 2 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 can San Marzano peeled tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup raisins
  • 25g toasted pistachios
  • S&P to taste
  • 4 eggs
  • crusty bread, to serve


Add the saffron to the hot stock to soak. Heat the butter in a medium skillet and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few minutes until the chicken is browned all over.

Add the cinnamon, cumin, and chilli, and cook for a couple of minutes. Add the stock, vinegar, honey, tomatoes, tomato paste, and raisins. Bring to the boil. Reduce heat a bit and cook until the sauce is reduced and the chicken is cooked through. When ready to serve, add 4 eggs, cover, and simmer until eggs are cooked to desired firmness. Scatter with the nuts, and serve with bread on the side.


This is a loaf of the Pane Pugliese I made a while back. I didn’t take any separate pictures of the rolls.