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Chicken with Almonds and Saffron

Chicken with Almonds & Saffron

Serves 4

Pinch of Gohar saffron
4 Tbsp extra virgin olive oil (EVO)
1 thick slice of Wild Wheat ciabatta, diced
50g raw Marcona almonds
Pinch of cumin seeds
2 garlic cloves, peeled and crushed
Small bunch Italian parsley, stalks discarded
1 tsp Spice Trader cinnamon powder
75ml sherry
1 lemon, zested and juiced 
Mahy Farms skinless boneless chicken thighs,
1 small onion, diced
200ml Sabato chicken stock
toasted Marcona almonds , to garnish

Soak saffron in 2 Tbsp of boiling water.

Heat 2 Tbsp of EVO in a large frying pan. Add the ciabatta, raw almonds, cumin and garlic. Fry for 2-3 minutes until golden. Transfer to a food processor. Add most of the parsley leaves (keeping a few for garnish), cinnamon, sherry, lemon rind and juice, and the saffron in its liquid to the food processor. Blend to a smooth paste.

Heat remaining 2 Tbsp of EVO in a clean frying pan. Add the chicken and onion and sauté over a moderate heat until the chicken is golden brown and the onion is soft. Spoon the almond sauce over the chicken in the pan. Add the stock and bring to a simmer. Reduce the heat, cover and simmer very gently for 30 minutes, until the chicken is cooked and the sauce thickens. Garnish with the toasted almonds.

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