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Chicken in a saffron and almond sauce

January 30, 2012

Pollo en pepitoria

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Ingredients
2 chicken breasts
1 large egg
1/2 tsp green cardamom pods
1/2 tsp saffron strands
1/2 tsp coriander seeds
1 clove
1 cm piece cinnamon stick
1/4 tsp freshly grated nutmeg
5 black peppercorns
Olive oil
1 garlic clove, peeled
1 crustless slice white bread
1 onion, finely chopped
100 ml dry white wine
100 ml chicken stock
1 bay leaf
30g blanched almonds
1 squeeze of lemon juice
1 tsp parsley, chopped
Salt and pepper

Boil the egg for 10 minutes. Cool, then peel.

Cut each chicken breast into 4 or 5 pieces and put to one side.

Lightly crush the cardamom pods and remove the seeds from inside.
Add the seeds to a spice grinder with the saffron, coriander seeds, clove, cinnamon stick, nutmeg and peppercorns and grind to a fine powder.

Heat 2 tablespoons of olive oil in a large pan.
Add the whole garlic clove and slice of bread and fry until lightly golden on both sides.
Transfer to the bowl of a mini food processor.

Season the chicken pieces lightly, add them to the pan, and fry until lightly golden on both sides.
Remove and set aside on a plate.
Add another tablespoon of oil to the pan and add the onion.
Fry gently for about 10 minutes until soft but not browned.
Stir in the ground spices and cook for 1 minute, then stir in the wine and stock.

Return the chicken to the pan with the bay leaf.
Bring to a simmer, cover and cook gently for 40 minutes, occasionally turning the chicken pieces over.

Heat a frying pan and dry roast 20g of the almonds for 2 minutes.
Cool and then add to the mini food processor with the yolk from the egg and 6 tablespoons of the liquid from the chicken.
Grind everything to a smooth paste.
Coarsely chop the remaining almonds and set to one side.

Uncover the pan and remove the chicken pieces to a warmed serving dish.
Add the paste to the sauce and simmer until thick.
Stir in the lemon juice, adjust the seasoning and pour over the chicken.

Sprinkle over the remaining chopped nuts and parsley and serve.

Best served with lots of green vegetables and wild rice.

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