Saffron Almond Chicken
Castilian slow-braised chicken in a saffron-and-almond sauce thickened with hard-boiled egg yolk and toasted bread pounded into a picada, served with the rich golden sauce and crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Boil eggs 9 minutes until fully set, transfer to ice water 2 minutes, peel. Dice onion, smash garlic cloves, tear bread. Toast almonds and bread in 2 tbsp oil over medium 90 seconds until pale gold, pound to paste in mortar with 1/4 cup stock.
Sear
Add remaining 2 tbsp oil to pot over medium-high, season chicken with salt and pepper, sear 7–8 minutes turning until skin is deep golden. Transfer to plate.
Sweat
Lower heat to medium, add onion, garlic, bay leaves, pinch of salt to pot, cook 4–5 minutes until softened and fragrant.
Build
Pour white wine into pot, bubble 60 seconds. Steep saffron in 2 tbsp hot stock 30 seconds, then return chicken with remaining stock and saffron infusion.
Simmer
Cover pot, simmer over low 25–28 minutes until chicken is fork-tender. Mash hard-boiled yolks into almond picada with 3 tbsp pan sauce until smooth.
Finish
Stir picada-yolk mixture into broth over low heat 90 seconds until sauce thickens into golden velvet, then lift chicken into warm bowls, ladle sauce over, scatter parsley, and plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.