Pollo En Pepitoria - Chicken in Almond Sauce

Pollo en Pepitoria is a very delicious Spanish meal that you really must try. Originally, pine nuts were used in place of the almonds. And if whim and tradition so inspires you, please feel free to substitute them back in. The dish is Moorish and dates back at least to the 13th century.

Ingredients

2 1/2 - 3 lb free range chicken, cut into it’s component parts

25-30 blanched almonds

15 strands saffron

3-4 garlic cloves, finely chopped

1 thick slice bread, without crusts

1 tbsp Italian flat leafed parsley

1 tbsp cilantro

3-4 tbsp olive oil

125 ml home made chicken stock

125 ml fino sherry, Montilla wine, or Marsala wine

1 bay leaf

4 sprigs fresh thyme

pinch nutmeg

pinch of clove

salt and pepper to taste

juice of 1 lemon

Directions

Dry roast almonds in a cast iron pan until biscuit coloured, careful not to burn. Remove from heat Heat the oil in the pan and lightly fry the garlic and remove, set aside. Then toast the bread in the garlic oil. Reserve it with the garlic.

Season the chicken pieces with salt and pepper and fry in the pan, turning till golden on all sides. About 20 minutes or so. Remove chicken from the pan and drain off excess oil.

Dissolve the saffron in a cup with a couple tablespoons of the chicken stock. Then add to the pan with the sherry (or wine) stirring to deglaze the bottom.

Return chicken to the pan, add the bay leaf and thyme and cover. Gook gently for 10-15 minutes.

Make the sauce:

Grind the almonds in a small blender, add the bread in pieces, garlic, parsley and cilantro, saffron liquid, nutmeg and clove to taste. Reduce into an aromatic puree.

Stir this into the chicken juices with the lemon juice and serve immediately. Goes well with rice to sop of the sauce.