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Chicken in an Andalusian style
An easy to prepare supper dish, that's good enough for a dinner party.
The way it's thickened with ground almonds, might seem strange to British eyes, but works very well - and also adds excellent flavour.
Ingredients for four generous helpings:
8 Chicken Thighs – free range if possible
2 tablespoons (30ml) Olive Oil
1 medium Onion, peeled & finely-chopped
4 medium cloves of Garlic, peeled & chopped
3 tablespoons (45ml) Ground Almonds
Small Bunch of Parsley - roughly chopped
300ml/½ pint Dry Fino Sherry
300ml/½ pint Chicken Stock (possibly made with ½ a stock cube)
a good pinch of Saffron Strands
Salt & Pepper to taste
1. Heat 2 tablespoons of the olive oil in a wide deep frying pan (or casserole able to take direct heat), over a medium heat - then add the garlic and ground almonds.
2. When they start to go golden, add the parsley.
3. Stir for 30 seconds - then remove all the solids from the oil and set these aside.
4. Add the chicken pieces to the pan and brown these on all sides.
5. Add the sherry, and scrape any loose residue from the base of the pan. When it starts to bubble, add the chicken stock, bring to the boil - then reduce to a simmer.
6. In the meantime, whiz the almond, garlic and parsley to a paste.
7. Add this mixture and the saffron strands to the chicken casserole.
8. Simmer, covered, for 40 minutes.
9. If you would like a thicker sauce, remove the chicken pieces and reduce the sauce for 10 further minutes.
Serve, sprinkled with a little parsley with rice or your favourite pasta.