Pepitoria de Pollo (Chicken with almonds)

 

                This recipe from Spain's Costa del Sol provides hints, in the form of almonds and spices, of a Moorish presence in the area centuries ago.

                Saffron threads, the most expansive spice in the world, impart a beautiful and distinctive flavor. In this recipe dried saffron may be used as a substitute ifthe threads are not available, but turmeric, which is sometimes suggested as an alternative, is not really satisfactory.

Serves 6

• 1 roasting chicken, about 1.5 kg (3 lb)
• Pinch of salt
• Freshly ground black pepper
• 30 ml all-purpose flour
• 45 ml olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 180 ml dry white wine
• 450 ml chicken stock (click here for homemade recipe)
• Bouquet garni
• 1 bay leaf
• 125 gr ground almonds
• 2 ml mixed spice (cinnamon, cloves and nutmeg)
• 2 ml saffron threads, soaked in 15 ml hot water
• Grated zest and juice of 1 lemon
• 60 ml chopped parsley, for garnish
• Sprig of bay leaves, for garnish

1. Cut the chicken into serving portion ; mix the salt, pepper and flour and sprinkle over the chicken pieces.
2. Heat the oil in a skillet and brown the chicken pieces in batches on all sides ; when evenly browned, remove the chicken pieces from the pan with a slotted spoon and arrange in a large shallow saucepan.
3. Sauté the onion and garlic in the remaining oil for about 5 minutes, then spread the mixture over the chicken pieces ; add the wine, stock, bouquet garni and bay leaf to the chicken pieces, then heat to boiling.
4. Reduce heat, cover the saucepan and simmer gently for 25 minutes.
5. Mix together the ground almonds, spice, saffron liquid, lemon zest and juice and blend to a smooth consistency ; stir the almond mixture into the saucepan, stir lightly, cover and cook gently for 15 minutes, or until the chicken pieces are tender.
6. Remove the bouquet garni and bay leaf, and transfer the chicken pieces to a large, heated serving platter ; keep warm.
7. Heat the liquid to boiling in the saucepan and cook until reduced by half ; spoon over the chicken and garnish with the chopped parsley and the bay leaves.

BON APPÉTIT