Andalusian almond sauce

This is one of my favourite sauces from the south of Spain. It is traditionally eaten with meatballs, but can be combined with other meats, fish and vegetable dishes. I usually make it with chicken.

Ingredients

1 -1.5 kg chicken
1/2 large onion
4-5 cloves of garlic
125g raw white almonds
0.5L chicken stock (or vegetable stock for vegetarians)
Saffron
4-5 slices of baguette bread
bay leaf
100ml white wine (or a small glass)
parsley (optional, decoration)

1-2 tablespoons cream (optional)

1. Season the chicken with salt and pepper, heat some oil olive in a saucepan or frying pan and brown both sides of the chicken pieces for a few minutes. Set aside once browned.

2. Peel and slice the onion and garlic. In the same saucepan, sauté the bread and garlic until golden. Set aside and sauté the almonds until slightly golden, but be very careful not to burn them! Next, fry the onions until golden.

3. Add all the ingredients into a food processor with some olive oil and process.

4. Return the processed mixture to the saucepan over low heat and add the wine and mix. Once the wine has evaporated, add the stock, bay leave and pinch of saffron. (additional - you can blend this mixture to make it smoother, but without the bay leaf!).

5. Add the chicken back into the saucepan and cook on high heat for 40-45 minutes until the chicken is thoroughly cooked, reducing the heat during the last 10-15 minutes. Keep an eye on the sauce, if it starts sticking to the base add more water or stock, or you may just need to top up on water or stock.

6. The sauce can be made creamier by adding a tiny amount of cream, but this is optional.

7. Decorate with some minced parsley (optional) and serve with potatoes, rice or bread.

Comments

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