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Chicken With Almonds And Honey

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: Spanish
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozChicken
  Kosher or sea salt - as needed
  Freshly-ground black pepper - as needed
2 tablespoons 30mlOlive oil - plus
1 teaspoon 5mlOlive oil
1 teaspoon 5mlOnion - finely chopped (medium)
1 tablespoon 15mlMinced cilantro
1 tablespoon 15mlMinced parsley
1/4 teaspoon 1.3mlGrated fresh ginger
1   Saffron threads - crumbled
1/4 teaspoon 1.3mlGround cumin, preferably freshly ground
  In a mortar or spice mill
1/8 teaspoon 0.6mlNutmeg
1/2 cup 118mlChicken broth
1/4 cup 59mlDry white wine
2 tablespoons 30mlChopped blanched almonds
1 tablespoon 15mlHoney

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.

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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