Almond Chicken

Ingredients

• 50 g peeled finely ground walnuts (whole almonds)
• 2 Garlic cloves
• 2 slices of toast bread
• 4 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tsp grated ginger
• 1 tsp ground clove
• 4 chicken thighs
• Salt
• ground pepper
• 4 saffron strands
• 250 ml chicken broth
• 125 ml sherry
• 2 Bay leaves
• 0.5 untreated lemon
• 1 tsp lemon juice

Instructions

1. 1.

   Roast the walnuts in a dry pan until golden yellow.

2. 2.

   Peel and chop the garlic. Quickly fry the toast bread in 1 tbsp hot oil on both sides, then remove from the pan. Blend the walnuts and garlic, gradually adding the chopped bread, parsley, ginger, and clove. Brown the chicken thighs in a roasting dish with the remaining hot oil until golden brown, seasoning with salt and pepper. Remove the chicken and drain the fat. Add broth, saffron, and sherry, stirring to loosen the browned bits. Return the chicken to the dish, add bay leaves, slice the lemon thinly and place on top of the thighs. Roast in a preheated oven at 180°C (350°F) with both top and bottom heat for about 40 minutes, basting occasionally. Mix the almond paste with lemon juice and stir into the sauce, tasting again. Plate the chicken thighs with the sauce and serve.