Chicken with Almonds, Saffron & Onions Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 2 Servings
  • Preparation Time: 2 Hours
  • Cooking Time: 4 Hours


  • 1 gallina (older hen)
  • salt
  • 4 tbsp olive oil for frying
  • 8½ fl oz (250 ml) water
  • 8½ fl oz (250 ml) white wine
  • 6 cloves of garlic, chopped
  • a handful of fresh parsley, chopped
  • two bay leaves
  • 2½ oz (7 g) ground almonds
  • 1 oz (25 g) breadcrumbs
  • large pinch of saffron
  • 1 onion, finely chopped
  • 2 oz (50 g) flour
How to Make It
  1. Cut the chicken into large pieces and sprinkle with salt. Sauté for a couple of minutes in olive oil until the pieces begin to brown.
  2. Bring the water to the boil in a large, deep, heavy-bottomed saucepan (or cast-iron casserole dish), and add the white wine, the garlic, the parsley, and the bay leaves.
  3. Mix together the ground almonds, breadcrumbs, and a pinch of salt and saffron, and add to the saucepan mixture.
  4. Add the chicken pieces, and cook over a medium heat for 2½ hours.
  5. In a separate pan, fry the onion over a low heat until translucent, then add the flour, and cook for a few minutes.
  6. Add the onion to the stew and simmer until the sauce has thickened and the chicken is tender.

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