Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Saffron : Pinch
- - Extra Virgin Olive Oil : 4 tbsp
- - Garlic Clove : 6
- - Almonds : 35g
- - Stale bread : 30g
- - Parsley : 2 tbs chopped
- - Chicken Thighs : 8
- - Onion : 1 chopped
- - Carrots : 1 chopped
- - Celery : 1 chopped
- - Dry sherry : 250ml
- - Chicken Stock : 350ml
- - Cinnamon Stick : 1
- - Cloves : Pinch
- - Bay Leaves : 2
- - Egg : 2
- - Almonds : 2 tblsp
Instructions
1 - step 1
Put the saffron in a small bowl with 75ml of just-boiled water.
2 - Stir and set aside.
3 - Heat 2 tbsp of the oil in a broad, shallow casserole dish.
4 - Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden.
5 - Tip into a food processor with some salt and pepper and the parsley, and whizz together.
6 - step 2
Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook.
7 - Put in a bowl and set aside.
8 - step 3
Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden.
9 - Add the sherry, stirring to dislodge any brown bits that have stuck to the pan.
10 - Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer.
11 - Add the spices and bay leaves, and put the chicken back in the pan with any juices.
12 - Season and gently cook the chicken for about 40 mins with the lid on.
13 - step 4
Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm.
14 - Remove the yolks from the eggs and roughly chop the whites.
15 - Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce.
16 - Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down.
17 - Remove the bay and cinnamon stick.
18 - Add the egg yolks and cook for a few mins until the mixture has thickened.
19 - Stir in the almond mixture that you made earlier (this will thicken the sauce, too).
20 - Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it.
22 - step 5
Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you’re going to use them).
23 - You can serve this straight from the dish with some rice, if you like.
