Spanish · Dinner
Spanish Chicken and Almond Stew (High-Protein)
Bone-in chicken thighs braised in a garlic-almond-saffron sauce thickened with ground almonds and enriched with white beans for extra protein. Sherry vinegar and smoked paprika give the sauce depth, while toasted flaked almonds and parsley finish the dish. Served with crusty bread on the side.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
575Calories
50.8gProtein
34.2gFat
16.8gCarbs
3.2gSugar
6.5gFiber
589mgSodium
234mgChol
7.8gSat Fat
842mgPotassium
132mgCalcium
4.3mgIron
0.7mcgVitamin B12
8.6mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken thighs dry and season both sides with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear chicken skin-side down 5 minutes until deep golden, flip and sear 3 minutes; remove and set aside.
3
Sweat
Add onion and minced garlic to the pot and sweat over medium heat for 4 minutes until translucent.
4
Braise
Return chicken to pot, stir in ground almonds, saffron, and smoked paprika. Pour in stock, cover and braise over low heat 30 minutes until chicken pulls easily from bone.
5
Plate
Stir in beans and simmer 2 minutes, then spoon into a bowl. Scatter toasted almonds and parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g, bone-in chicken thighs, skin on
- 2/3 cup100g cannellini beans, cooked
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup60g almonds, blanched and ground
- 1/4 tsp1/4 tsp saffron threads
- 1 tsp1 tsp smoked paprika
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp sherry vinegar
- 2 tbsp2 tbsp flaked almonds
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
