Spanish Cooking for Beginners by Gabriela Llamas

Author:Gabriela Llamas [Llamas, Gabriela;]
Language: eng
Format: epub
Published: 2022-05-15T00:00:00+00:00

Season the chicken pieces with salt and pepper.

Put the olive oil, almonds, and garlic cloves in a small pan. Fry over medium heat, stirring constantly, until they turn golden. Be careful, because they can easily burn. Set aside.

Add the almond–garlic oil to a larger pot and sauté the chicken pieces on all sides until golden. Set aside.

Add the minced onion, bay leaf, and cinnamon and sauté for 5 to 6 minutes, or until the onion turns transparent.

Add the wine, cook for 2 to 3 minutes, then return the chicken to the casserole and cover with the stock. Add 1 teaspoon salt.

Simmer for 20 to 30 minutes. Cooking time will depend on the size and quality of the chicken pieces. Free-range poultry might take longer to cook, so adjust the cooking liquid if necessary.

In a mortar, place the fried garlic cloves, half the fried almonds, egg yolks, saffron, clove, peppercorns, parsley sprig, and a pinch of salt. Mash to a fine paste. Ladle out 1 cup (235 ml) of the cooking liquid into the mortar with the garlic paste, and stir to dissolve. Add back into the casserole. This can also be done in a food processor.

Allow 5 to 10 more minutes cooking time for the sauce to thicken. Remove the bay leaf and cinnamon. Transfer the sauce to a food processor, process to a smooth sauce, and then strain the sauce before serving.

Serve the chicken hot, garnished with almonds, egg whites, and chopped parsley. Serve with boiled rice sautéed with pine nuts and raisins.

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