The traditional savoury almond dish of the Spanish regions.
2 kg chicken, divided into breast, leg, thigh pieces 500 ml fish stock 225 ml sherry 150 ml olive oil 125 g onions, chopped 100 g almonds, roasted, ground 1 egg, hard-boiled yolk 15 g flour 2 garlic cloves, chopped 10 g parsley 1 bay leaf 1 tsp saffron, ground 1 tsp sea salt Pepper, pinch Oil, for frying
Heat oil in a large frying pan, brown chicken pieces, set aside. Sauté garlic and onion in the same oil over a low heat for 15 minutes. Stir in the flour with a wooden spoon, add wine and incorporate for five minutes. Replace chicken pieces, add bay leaf, pepper and parsley, cover and simmer for 45 minutes. Remove lid, cook for 15 minutes. With a slotted spoon, take out chicken pieces and keep warm. Mix egg yolk into almonds, stir into frying pan, heat for five minutes. Season with salt, garnish with saffron. Serve chicken with sauce.
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