I like to serve it with rice and green beans and I try to
make sure there is some crusty bread to mop up the delicious stew at the end.
Chicken in Saffron
Stew (Serves 4)
60ml Olive oil
1/3 cup blanched almonds
1 thick slice of bread, crusts removed and cut into pieces
½ teaspoon ground cinnamon
Pinch of saffron threads
2 garlic cloves
2 tablespoons of chopped, flat leaved parsley
4 -6 chicken thighs
4-6 chicken drumsticks
2brown onions, finely chopped
125ml (1/2 cup) fino sherry (I use normal sherry)
1 ½ cups of chicken stock
1 bay leaf
2 thyme sprigs
2 tablespoons of lemon juice
2 egg yolks
1. Heat
a tablespoon of the oil and fry the almonds and bread in a fry pan until
golden, then place aside on paper towel to cool. Using a mortar and pestle or
food processer add the bread, almonds, cinnamon, garlic, saffron and half the parsley
and grind to a crumbly consistency.
2.
Heat the
remaining oil and brown the chicken, then remove from the pan. Cook the onions gently
until they are soft.
3. Using
a large saucepan or stovetop casserole dish, add the chicken, onion, sherry,
stock, bay leaf and thyme and simmer for 1 hour, or until the chicken is
tender. Remove the chicken piece and cover to keep warm. Add the almond paste
to the saucepan and cook for 1 minute. Remove from the heat and whisk in the
lemon juice egg yolks, and remaining parsley. Return to the stove on a very low
heat until slightly thickened (don’t boil or it will separate). Season to
taste, then return the chicken pieces and gently warm through.
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