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Chicken, California Raisin and Tomato Stew (Serves 4, Takes 1 hour 15 minutes, to make, plus soaking)

This will taste even better the next day, when the favours have had time to develop. For a Middle Eastern twist, try chopped coriander instead of parsley. Credit to Delicious magazine for photography

You will need

  • 100g California Raisins
  • 4 tbsp port
  • 4 free-range chicken leg portions
  • 1 onion, finely chopped
  • 2 x 390g cartons chopped tomatoes in tomato juice
  • 500ml chicken stock
  • 500g new potatoes
  • 15g pack fresh fatleaf parsley

Method

  • Put the raisins in a bowl and pour over the port. Cover and allow to soak for 30 minutes or overnight, if you have time.
  • In a large non-stick casserole, brown the chicken for 4-5 minutes over a high heat. Add the onion and cook for 3-4 minutes, until golden.
  • Add the raisins and port and stir for 1 minute to deglaze the pan. Then add the tomatoes, chicken stock and new potatoes. Bring to the boil, cover and simmer for 35-40 minutes, until the potatoes are tender.
  • Sprinkle with the parsley and serve with steamed rice and salad.
Think Raisins, Think California