- 4 cloves garlic
- 15-20 almonds, blanched and peeled
- 4 tablespoons oil
- the heads from 6 sprigs parsley
- 900-1125g/ 2-2 ½ lb chicken, cut into small pieces
- salt and pepper
- 4 tablespoons flour
- 1 onion, chopped
- 250ml/ 8fl oz dry sherry
- 1 bay leaf 750ml/
- 1 ¼ pints chicken stock
- 2 hard-boiled eggs
- 1 good pinch saffron
Fry the garlic and almonds in the oil until brown. Just before you remove them throw in the parsley which will immediately crackle and go crisp. Remove all three to the mortar.
Season the chicken, dip in flour and fry in the oil until browned.
Remove, and add the onion to the oil. Cook until softened.
Return the chicken to the pan and pour over the sherry. Let this bubble away for a minute or two, then add the bay leaf and stock.
Add the yolks of the eggs to the contents of the mortar along with the saffron and pound it all down to a paste. Thin it with some of the stock from the chicken and stir it into the pot.
Leave it all simmering about half an hour. Then sprinkle over the chopped egg whites and serve.
Chicken with sherry, saffron, almonds and garlic. Nothing could be more Andalusian – hence the title.
Worked really well – the parsley did crackle like predicted. MIght have added a little too much saffron, so watch out next time. A bit of messing around but not too difficult and certainly do on special occasions.