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