Chicken With Almonds And Honey

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Chicken
		Kosher or sea salt - as needed
		Freshly-ground black pepper - as needed
2 tablespoons	30ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Onion - finely chopped (medium)
1 tablespoon	15ml	Minced cilantro
1 tablespoon	15ml	Minced parsley
1/4 teaspoon	1.3ml	Grated fresh ginger
1		Saffron threads - crumbled
1/4 teaspoon	1.3ml	Ground cumin, preferably freshly ground
		In a mortar or spice mill
1/8 teaspoon	0.6ml	Nutmeg
1/2 cup	118ml	Chicken broth
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Chopped blanched almonds
1 tablespoon	15ml	Honey

Recipe Instructions

Cut the chicken into small serving pieces, detaching the wings and legs and dividing the breast in 4 pieces and each thigh in half crosswise. Sprinkle on both sides with salt and pepper. Heat 2 tablespoons of the oil in a shallow casserole and lightly brown the chicken on all sides. Add the onion and cook until it has wilted. Sprinkle in the cilantro, parsley, ginger, saffron, cumin, and nutmeg. Stir in the chicken broth and wine, cover, and simmer 40 minutes.

In a very small skillet, heat the remaining teaspoon oil and lightly brown the almonds over a medium flame. Add the honey and 2 tablespoons water and cook away most of the liquid. Spoon over the chicken, cover, and cook 5 minutes more.

This recipe yields 4 servings.

Source:
ADELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas (c) 1996 - Alfred A. Knopf, New York, NY - 458 pages - $30.00 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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