Spanish almond chicken

Ingredients for 4 servings:

• 1 chicken, cut into pieces
• 1 slice(s) white bread, finely crumbled
• 3 tbsp almonds, grated
• 4 clove(s) garlic, squeezed
• 1 onion(s), chopped
• oil
• 100 g Serrano ham, diced
• 1 tsp lemon juice
• ½ liter chicken broth
• 1 pinch of cinnamon
• 1 bay leaf
• salt and pepper
• 1 pinch of saffron
• 2 eggs, the yolks, hard-boiled and strained

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Chicken on the forage

Fry the bread, almonds, and a crushed garlic clove in the oil. Set the paste aside. Fry the onions and chicken pieces in the remaining oil. Then add the ham and sweat briefly. Deglaze with the stock and lemon juice. Add the bay leaf, season with cinnamon, salt, and pepper. Simmer for 25 minutes. Meanwhile, press the remaining garlic into the almond bread paste and stir in the saffron, then add the finely strained egg yolk. Mix with a few tablespoons of stock to form a thick sauce. Remove the chicken when it’s cooked through and keep warm. Add the almond paste to the remaining chicken stock. Stir well and serve over the chicken. In Spain, this is served with potatoes, but we prefer rice.