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Correo Electrónico
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Ingredientes
- 16 x skinless chicken, thighs, (about 4 lb)
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp. vegetable oil
- 1/2 c. dry white wine, (or possibly chicken stock plus 2 tbsp white wine vingegar)
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 x spanish onion, minced
- 6 clv garlic, chopped
- 1 can (28 ounce) tomato
- 4 tsp sweet paprika
- 1 tsp dry marjoram, or possibly, oregano
- 1/4 tsp saffron, threads
- 1/3 c. grnd almond
- 1 Tbsp. lemon juice
- 1 c. large green olives, pitted, and, halved
- 1/4 c. minced fresh parsley
Direcciones
- Sprinkle chicken with 1/2 tsp of the salt and the pepper. In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken in batches, 6 min per batch. Transfer to 13- x 9-inch glass baking dish. Drain off any fat from skillet. Add in wine; bring to boil, stirring to scrape up brown bits. Pour over chicken.
- Wipe out skillet; heat extra virgin olive oil over medium heat. Cook onions and 4 of the garlic cloves till golden brown, about 4 min. Add in tomatoes, paprika, marjoram and remaining salt, breaking up tomatoes with wooden spoon. Bring to boil; pour over chicken. Cover loosely with foil and bake in 375 F oven till chicken is no longer pink inside, about 40 min.
- Meanwhile, crumble saffron into bowl; pour in 2 tbsp warm water and let stand for 5 min. Add in almonds, remaining garlic and lemon juice. Uncover casserole; stir in almond mix and olives. Bake till heated through, about 10 min. (Make-ahead: Let cold for 30 min. Transfer to airtight container. Chill, uncovered, till cool. Cover and chill for up to 1 day. Or possibly freeze for up to 2 weeks; thaw in refrigerator for 24 hrs. Reheat in 375 F oven till warm, about 40 min.) Stir in parsley.
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