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      RECIPE TITLE "Chicken in Almond Sauce Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    This is an ancient dish of Castilian origin and was described in the Hispanic-Arab culinary documents of Al-Andalus back in the thirteenth century and later by Diego Granado (1599), Martinez Montino (1611) and Juan de Altamiras (1745). It is not known which version is the most authentic, but all are similar. The dish used to be served with chopped chicken livers and quartered hardcooked (hardboiled) eggs and was surrounded by triangular croutons. In Arte de Cocina, Pasteleria, Vizcocheria y Conserveria (1611), Martinez Montino advises serving the dish like this, although his recipe also reflects the medieval taste for vinegar and spices, which he claims should be pepper, cloves, almonds, ginger and saffron. This heavy seasoning is, however, no longer added.

      RECIPE INGREDIENTS

    1/3 cup olive oil
    1 thick slice bread
    10 almonds
    2 cloves garlic, peeled
    1 chicken, approximately 3 lb, chopped
    1 medium-size onion, finely chopped
    2 3/4 cups water
    1 teaspoon lemon juice
    Salt
    1 pinch ground cinnamon
    1 pinch ground cloves
    1 pinch saffron
    1 pinch cumin seeds
    2 egg yolks, hardcooked (hardboiled)

      RECIPE METHOD

    Heat the oil in a heatproof casserole and fry the bread, almonds and garlic. Remove and set aside. Saute the pieces of chicken in the same oil, then remove and set aside. Fry the onion in the same oil until soft, then put the chicken back in, cover with water and ad the lemon juice, salt, cinnamon and cloves. Cover and cook over low heat for 45-60 minutes, depending on how tender the chicken is.

    Meanwhile, crush the saffron, cumin seeds, fried bread, garlic and almonds in a mortar. Add the hardcooked egg yolks and dilute with a little of the cooking water.

    When the chicken is almost cooked, check the seasoning and add the mixture from the mortar. Do not allow to boil vigorously, as the sauce might separate. It should be quite thick.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 615 Fat: 27g Carbohydrates: 7g
    Cholesterol: 304mg Sodium: 267mg Protein: 82g
    Fiber: 1g % Cal. from Fat: 40% % Cal. from Carbs: 5%




     

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