Spanish Almond Chicken

Picada

1. A picada is a paste that can be used to thicken sauces – it is mainly used in Catalan cuisine.
2. Heat the olive oil in a pan over medium heat and roast the almonds until golden brown while turning and then remove from the pan with a slotted spoon or spoon and place in a blender.
3. Now roast the garlic slices in it until golden brown, take them out of the pan again with a slotted trowel or a spoon and add to the almonds. Then toast the toast in the same oil until golden brown and then degrease on kitchen paper.
4. Then pluck the bread into small pieces and add to the almonds and add some of the spicy pimenton de la vera (be careful, you can add some seasoning later). Now grind everything very finely in the blender.
5. Pour hot water over the saffron threads. Finely mash the 4 hard-boiled egg yolks in a bowl and then add the almond butter and saffron and mix everything very well and set aside for the time being.

To the actual chicken

1. Season the chicken pieces with salt and pepper and roll in the starch and knock off the excess starch well. Heat some olive oil in a casserole and fry the chicken parts in it and then remove them first. Deglaze the roast with the vermouth and poultry stock, add the bay leaf and thyme.
2. Now add the chicken pieces again and let everything simmer over a low heat for about 10 minutes. In the meantime, put the Picada in a tall vessel, add a ladle of the stew from the pot and puree very finely with the magic wand.
3. After the 10 minutes add the picada, stir in well and simmer for a few more minutes until the mixture thickens. Season with salt, pepper, nutmeg and Pimenton de la Vera and fold in the parsley.
4. With us there was quinoa, rice or baguette or potatoes are also very good to imagine.