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Almond and Honey Chicken
Almonds and honey are unmistakably Spanish, while ginger, saffron, cumin, and nutmeg lend Asian notes. Serve this dish with potato, rice, or couscous. For best results with the saffron, soften, or "bloom" it first by crumbling it into a bit of the hot stock before adding to the dish.
 
Base SKU: 465
Cuisine: Spanish
Prep Time: 30 Minutes
Cooking Time: 1 Hour
Yield: 4 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Chicken, whole, cut into 8 pieces
to taste Sea salt, coarse
to taste Pepper
1 Onion, finely diced
2 tablespoon(s) Parsley, fresh
1/2 teaspoon(s) Ginger, grated
1/4 cup(s) Dry white wine
2 tablespoon(s) Blanched almonds, chopped
2 tablespoon(s) Water

Instructions:
1. Season chicken with salt and pepper. Heat 2 tablespoons oil in a heavy, ovenproof skillet. Lightly brown chicken on all sides.
2. Add the onion and saut; until translucent. Add the parsley, ginger, saffron, cumin, and nutmeg. Stir in the stock and wine, cover, and simmer for 40 minutes.
3. In a small skillet, heat 2 tablespoons oil and lightly brown the almonds over medium heat. Add the honey and water; reduce most of the liquid.
4. Mix sauce with chicken, cover, and cook for about 5 more minutes. Season with salt to taste.
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