Chicken in saffron and almond sauce - a very traditional dish with an obviously Moorish influence, it is normally classed as “one of Grandma’s recipes”. Flat-leaf parsley is an optional garnish.
Put the saffron in a small bowl with 50ml of just-boiled water. Stir and set aside.
2
Dry fry the flaked almonds or place on a baking sheet in the oven to lightly toast. Set aside.
3
Heat the oil in a frying pan. Season the chicken with salt and pepper and coat with flour. Fry lightly on both sides until just beginning to brown, then remove and set aside.
4
Add the onion to the pan and sauté until translucent.
5
Add the garlic and ground almonds, stir to mix, then add the sherry and allow to reduce.
6
Return the chicken to the pan and add the stock, the saffron and its water, and the bay leaf.
7
Cover and simmer for thirty-five minutes.
8
Mash the yolk of the egg and stir into the sauce to thicken and continue to cook for about five minutes.
9
Serve the chicken in the sauce, sprinkled with chopped egg white and the toasted almond flakes.
Put the saffron in a small bowl with 50ml of just-boiled water. Stir and set aside.
2
Dry fry the flaked almonds or place on a baking sheet in the oven to lightly toast. Set aside.
3
Heat the oil in a frying pan. Season the chicken with salt and pepper and coat with flour. Fry lightly on both sides until just beginning to brown, then remove and set aside.
4
Add the onion to the pan and sauté until translucent.
5
Add the garlic and ground almonds, stir to mix, then add the sherry and allow to reduce.
6
Return the chicken to the pan and add the stock, the saffron and its water, and the bay leaf.
7
Cover and simmer for thirty-five minutes.
8
Mash the yolk of the egg and stir into the sauce to thicken and continue to cook for about five minutes.
9
Serve the chicken in the sauce, sprinkled with chopped egg white and the toasted almond flakes.
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