Andalusian Sangria Chicken with Grapes and Mango

How to make it

1. 1

   Cut the chicken thigh fillets into smaller pieces. Chop the onion and finely chop the garlic.

2. 2

   Heat the olive oil in a deep pan or casserole over medium heat. Brown the chicken until nicely coloured. Season lightly with salt and pepper.

3. 3

   Add the onion and garlic to the pan and sauté for 2 minutes until softened.

4. 4

   Pour in the red wine to deglaze the pan. Add the orange juice, grated orange zest, chicken stock and cinnamon stick.

5. 5

   Let the stew simmer over medium heat for about 10 minutes until the chicken is cooked through and the sauce has reduced slightly.

6. 6

   Cut the cauliflower into small florets and boil in lightly salted water in a separate saucepan for 5-6 minutes until tender but still with some bite.

7. 7

   Add the halved red grapes and diced mango to the chicken stew for the last 2 minutes so the fruit warms through without losing its shape.

8. 8

   Remove the cinnamon stick and season the stew with salt, pepper and, if you like, an extra splash of orange juice. Serve the stew hot with the boiled cauliflower.