RECIPES EN ROUTE 08: Chicken with almonds, prunes and spices

Chicken with almonds, prunes and spices

INGREDIENTS (1 person)

Salad:

1 chicken thigh
15g toasted and chopped almonds
650ml chicken stock
Olive oil
1/2 onion
1 clove of garlic
15g stoned prunes, chopped
1 tsp cinnamon coffee, cumin, ras el hanout
1 tablespoon honey
5 saffron strands
Salt and black pepper

STEPS TO FOLLOW:

Brown the chicken:

Season the chicken thigh. Fry in a pan with a good drizzle of olive oil.

Sofrito:

Once browned on both sides, set aside the chicken and add the finely chopped onion and garlic to the same pan. Once softened, add the chopped almonds, prunes, spices, saffron and honey, and lightly fry. Add the chicken thigh and then the chicken stock.

Simmer:

Leave the chicken to simmer and allow the stock to reduce. Season to taste and it’s ready to eat.

If you want to make this recipe for more people, simply double the quantity, depending on how many people it is for.

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