Almond Chicken with Saffron

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Be sure to serve this dish with a loaf of crusty bread to soak up the heavenly sauce!

Ingredients

4 tablespoons olive oil, divided
1/2 cup slivered almonds, plus 1 tablespoon, reserved for garnish
2 cups 1/2-inch cubes crustless country white bread
4 garlic cloves
2 cups low-sodium chicken broth
2/3 cup dry sherry or white wine
1/2 teaspoon saffron threads
Ground black pepper and salt, to taste
4 chicken legs (thigh and drumstick)
1 white or yellow onion, minced
1 tablespoon chopped Italian parsley


Directions

Heat 3 tablespoons of the olive oil in a large heavy pot over medium heat. Add almonds and stir until golden brown, about 3 minutes, then transfer to paper towels. Place 1/3 cup of the cooked almonds in a blender or food processor, reserving remaining almonds for the garnish. Add bread cubes and garlic to the same pot and stir frequently, until the bread is golden brown and crisp, 4-5 minutes. Using a slotted spoon, transfer to blender. Add broth, sherry or wine, saffron a and pinch of salt and teaspoon pepper to the blender. Process until almost smooth. Set aside. Heat remaining tablespoon olive oil in same pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, on all sides. Transfer chicken to a plate. Add onion to pot; cook, stirring often, until onion is caramelized around edges, about 6 minutes. Add sauce and submerge the chicken. Bring sauce to a simmer, cover, and reduce heat to low. Simmer until chicken is just cooked through, about 20 minutes. Season to taste with salt and pepper. Garnish with reserved cooked almonds, whole almonds and Italian parsley. Serves 6.

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