Mallorcan almond chicken

Ingredients for 4 servings:

• 1 cup olive oil
• 1 large chicken (corn-fed chicken)
• 1 large onion(s)
• 1 large tomato(s)
• 1 bunch of asparagus, green
• 250 g mushrooms, halved
• 3 carrots (yellow beets)
• 500 g potatoes, diced
• 1 cup almond flakes
• 3 cloves garlic
• 1 bunch of parsley
• 500 ml chicken broth
• 1 jar white wine, more if needed
• 1 tsp, leveled cinnamon powder
• 1 tsp paprika powder
• 1 tsp, leveled pepper
• 1 pinch of salt, to taste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Escaldums, a Mallorcan farmer’s dish

Mix the spices and cut the chicken into pieces. Then rub some of the spices into the chicken. Set the rest of the spice mix aside. Add the chicken to the pan with 2 tablespoons of olive oil and brown. Set the remaining oil aside. Dice the onions and tomatoes and add them to the chicken pieces and continue to brown. Then pour the broth over the browned pieces and place the whole thing in the oven and simmer for 20 minutes at 200°C. Meanwhile, fry the diced potatoes until slightly crispy. Halve the mushrooms. Clean the yellow beets and asparagus, cut into strips or dice them. Mix the parsley, almonds, and garlic into a pesto and add everything to the chicken. Simmer at 180°C for about 1 hour, pouring over the white wine halfway through and seasoning with the spices to taste. If it reduces too much, add more white wine generously. Serve with red wine garnished with fresh parsley. You can also sprinkle it with toasted flaked almonds if you like. This dish is also great for using up leftovers, as the vegetables can be varied. For example, with green peas or canned artichokes.