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Chicken with Almonds and 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 , blanched
pinch of cumin seeds
2 garlic cloves, peeled and crushed
small bunch of Italian parsley
1 tsp cinnamon powder
75ml sherry
grated rind and juice of 1 lemon
1 small onion, diced
Mahy Farms skinless boneless chicken thighs,
200ml Sabato chicken stock
roasted 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. Discard parsley stems. Add most of the parsley leaves (keep a few for garnish), cinnamon, sherry, lemon rind and juice, saffron and water, to the food processor. Blend to a smooth paste.

Heat remaining 2 Tbsp of EVO to 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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Sabato


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