Chicken With Almonds And Honey Recipe - Cooking Index
A preparation from Andalucia's Moorish past that includes many of the most characteristic ingredients of Moorish cooking of those times: almonds, honey, cilantro, ginger, saffron, and cumin.
Cuisine: Spanish3 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 |
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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