Spanish-Andalusian style-chicken with saffron and almonds
It’s that time of the year where we’re all stuck inside, and dinner should be cooked low and slow. The slow-cooker or Dutch oven working for hours until the smell fills the house and it becomes unbearable to resist. Forcing us to get up, pause the Netflix and grab a bowl.
At least that is how it’s been rolling in my house.
While sometimes we need it low and slow, sometimes we don’t because dude, we’re hungry. This isn’t a three hour meal, nor a thirty minute one. Like the three bears, this one is just right.
And familiar! This selection comes to us from this month’s cookbook club selection Simple, and is reminiscent of the Andalusian chicken and olives from way long ago (remember that? I haven’t forgotten but I also haven’t had the occasion to go back, remake and freshen up the photos). This one, renamed Spanish chicken with saffron and almonds, has no olives, but is delicious nonetheless. Giving us an excuse to use the sherry that sits on top of the fridge, and reminding us that we should use it more.
This can be served so many ways; with butter noodles, roasted potatoes, or some crusty, toasty, buttery bread, perfect for soaking up all that sherry filled sauce.
In a bowl on one’s lap, ready for the next episode.
- 1/4 tsp saffron strands
- 1 TB olive oil
- 8 skin-on, bone-in chicken thighs
- 1 tsp salt
- 1 tsp pepper
- 2 yellow onions, chopped (about 2 cups)
- 4 garlic cloves, crushed
- 1 1/2 tsp ground ginger
- 1 cup sherry
- 1/4 cup water or stock
- 1 lemon, juiced
- 1/4 cup honey,
- 1/4 chopped parsley
- 1/4 cup blanched almonds
- 1 clove garlic, chopped
- 2 TB fresh parsley
- 1/2 cup breadcrumbs, toasted in a bit of oil
- 2 Tb sherry
- Put the saffron in a small ramekin and add 3 TB of very hot tap water. Set aside while the rest is prepped.
- Preheat the oven to 400F.
- In a large, oven-safe skillet (about 12" across), add the oil and spread evenly throughout the pan. Add the chicken, single layer, skin side down, and brown over medium heat about 3 minutes on each side (they dont' need to cook through). Remove from pan and set aside.
- Put the pan back on the stove and add the onions, and cook until golden, about 5 minutes. Add the garlic and ginger and cook for 2 minutes. Add the sherry, saffron water, and stock. Let come to a boil. Reduce the heat and add the lemon juice and honey. Return to the pan, skin side up and cook in the oven for 40 minutes.
- While the chicken is cooking, make the picada. Put all the picada ingredients (except the sherry) into a mortar and bash and mix well. Add the sherry.
- When the dish has cooked for 30 minutes, sprinkle the picada and extra parsley around the chicken and cook a final 10 minutes. Serve with roasted potatoes, noodles, or crusty bread.
P.S.S. I really liked this cookbook. No one paid me to say that.
Written while listening to the Vitamin String Quartet.