Chicken With Almonds and Green Olives

6 tablespoons olive oil
1/2 cup blanched almonds (preferably Marcona)
1/2 cup country bread, torn into small pieces
4 cloves garlic, chopped
Small pinch saffron
1 tablespoon chopped parsley
4 chicken thighs and 4 chicken drumsticks Sea salt
Flour, for dusting
1 dried red chili
1 Spanish onion, sliced
1/2 cup white wine
1 cup chicken broth
1/2 cup pitted green olives.

1. Heat 2 tablespoons of oil in a large braising pan. Add the almonds,
bread and garlic. Cook over medium heat so the garlic softens and the
bread toasts but nothing burns. Scrape into a food processor and let
cool for 5 minutes. Add the saffron and parsley and pulse to a coarse

2. Preheat oven to 300 degrees. Season the chicken with salt and dust
with flour. Add 2 tablespoons oil to the braiser and place over
medium-high heat. Add chicken and brown all sides, then remove to a
plate. Wipe out the pan. Add remaining oil, the chili and onions and
cook until softened. Discard the chili. Nestle chicken in the pan,
pour in the wine and reduce by half.

3. Add the almond mixture and the broth, bring to a simmer, cover the
pan and braise in the oven until the chicken is almost tender, about
40 minutes. Stir in the olives and cook until the chicken is very
tender, 10 minutes more. Serve from the pan. Serves 4.
New York Times, 3/27/05

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