Poultry and Game Recipes - Chicken with Almonds Recipe

Ingredients

Serve 4

• 1 lemon, halved

• 4 chicken quarters

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• pinch of saffron threads, toasted and crushed

• 1 Spanish onion, finely chopped

• 125 g/4 oz blanched almonds, chopped

• large bunch of parsley, finely chopped

• salt and pepper

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Method:

1. Squeeze the lemon over the chicken, rub in the juice and season with salt and pepper.

2. Mix together the ginger, cinnamon and saffron and spread over the chicken. Cover and leave at room temperature for about 1 hour.

3. Put the chicken quarters into a heavy flameproof casserole in which they just fit. Add the onion and almonds and sufficient water almost to cover.

4. Bring just to simmering point, cover and simmer over a very low heat for about 45-60 minutes, turning the chicken occasionally. Add the parsley and cook for a further 5 minutes.

5. Transfer the chicken to a warm plate, cover and keep warm. Boil the cooking juices in the casserole to give a well-flavored sauce, adjusting the levels of the spices and salt and pepper, if necessary.

6. Return the chicken to the casserole and turn in the sauce to coat completely.