Ingredients
- ⅓ cup flaked almonds
- ⅓ cup olive oil, divided
- 8 chicken thighs, skin on
- Sea salt and freshly ground black pepper
- ¼ cup plain flour
- 1 tsp smoked paprika
- ½ tsp saffron threads
- ¼ cup hot water
- 1 large onion, finely diced
- 2 cloves of garlic, finely grated
- 1 cup (250 ml) white wine
- 2 cups (500ml) chicken stock
- 2 bay leaves
- ⅓ cup almond meal
- Continental parsley, to serve
Chicken
Serves: 6
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 80 minutes
Method
- Preheat oven to 180°C Fan Assist.
- Place the almonds on a baking tray and roast for 4-5 minutes until golden. Set aside.
- Place the flour in a large bowl and mix through paprika until combined. Season the chicken well with salt and pepper and dust in flour.
- Heat half the olive oil in an oven-proof casserole over medium heat. Working in batches, cook the chicken for 5 minutes, turning, until browned. Remove from pan and repeat with remaining chicken. Set chicken aside.
- Place the saffron in the hot water and set aside to infuse for 5 minutes.
- Place casserole back on the heat and add remaining oil. Cook the onion and garlic, stirring, for 5 minutes until soft.
- Add the wine, stock, bay leaves, almond meal and saffron (with water). Return chicken to the pot and bring to a simmer.
- Transfer to oven and cook, covered, for 30 minutes, then uncovered for a further 30 minutes. Season to taste with salt and pepper. Serve chicken topped with toasted flaked almonds and parsley leaves.
