Almond sauce in Spanish cuisine has Moorish and Sephardic roots, especially in Catalonia and Valencia where the almond tree is a traditional crop. Chicken in almond sauce combines Arabic influence with Christian stew techniques. It is an elegant dish of celebrations in the Spanish Levante.
Mediterranean
Chicken in Almond Sauce
Chicken in Almond Sauce from Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- MAIN COURSES
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 465 kcal
- Protein 40 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 30 g
- Sodium 540 mg
Story behind the dish
Preparation
Chicken in Almond Sauce is a preparation from Spain with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 chicken breasts of 180 g.
- Have ready: 100 g of raw peeled almonds.
- Have ready: 1 chopped onion.
- Have ready: 2 cloves of garlic.
- Have ready: 200 ml of chicken broth.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Toast the almonds in a dry frying pan until golden brown
Toast the almonds in a dry frying pan until golden brown, reserving half to decorate. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Grind the rest of the almonds with garlic and a little broth until fine paste
Grind the rest of the almonds with garlic and a little broth until a fine paste.
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Brown the breasts in olive oil 4 minutes per side
Brown the breasts in olive oil for 4 minutes per side, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Sauté the onion in the same pan for 6 minutes
Sauté the onion in the same pan for 6 minutes, add almond paste.
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Pour broth
Pour in broth, bay leaf and cream, cook for 5 minutes, stirring until thickened. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Return the chicken and cook, covered, for 15 minutes over low heat.
Return the chicken and cook, covered, for 15 minutes over low heat.
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Serve with whole toasted almonds and parsley on top
Serve with whole toasted almonds and parsley on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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