Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3 1/2 lb Chicken Kosher or possibly sea salt as needed Freshly-grnd black pepper as needed
- 2 Tbsp. Extra virgin olive oil plus
- 1 tsp Extra virgin olive oil
- 1 med Onion finely minced
- 1 Tbsp. Chopped cilantro
- 1 Tbsp. Chopped parsley
- 1/4 tsp Grated fresh ginger
- 1 pch Saffron threads crumbled
- 1/4 tsp Grnd cumin, preferably freshly grnd in a mortar or possibly spice mill
- 1/8 tsp Nutmeg
- 1/2 c. Chicken broth
- 1/4 c. Dry white wine
- 2 Tbsp. Minced blanched almonds
- 1 Tbsp. Honey
Direcciones
- Cut the chicken into small serving pcs, detaching the wings and legs and dividing the breast in 4 pcs and each thigh in half crosswise. Sprinkle on both sides with salt and pepper. Heat 2 Tbsp. of the oil in a shallow casserole and lightly brown the chicken on all sides. Add in the onion and cook till it has wilted. Sprinkle in the cilantro, parsley, ginger, saffron, cumin, and nutmeg. Stir in the chicken broth and wine, cover, and simmer 40 min.
- In a very small skillet, heat the remaining tsp. oil and lightly brown the almonds over a medium flame. Add in the honey and 2 Tbsp. water and cook away most of the liquid. Spoon over the chicken, cover, and cook 5 min more.
- This recipe yields 4 servings.
- Comments: A preparation from Andalucia's Moorish past which includes many of the most characteristic ingredients of Moorish cooking of those times: almonds, honey, cilantro, ginger, saffron, and cumin.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 91 | 65% |
| Total Fat 10.41g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 153878mg | 6412% |
| Potassium 150mg | 4% |
| Total Carbs 8.24g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.72g | 4% |
| Protein 1.65g | 3% |
