SNo.
|
Ingredients
|
Quantity
|
For Sauce
|
||
1
|
Blanched almonds
|
100 gm
|
2
|
Yolks boiled
|
6 nos.
|
3
|
Saffron threads
|
A pinch
|
4
|
Water
|
1 tbsp
|
5
|
Salt
|
A pinch
|
For Chicken
|
||
6
|
Chicken
|
12 pieces(1.6 kg)
|
7
|
Flour
|
To coat
|
8
|
Olive oil
|
¾ cup
|
9
|
Onions
|
4
|
10
|
Bay leaves
|
4
|
11
|
Garlic
|
5 cloves
|
12
|
Saffron threads
|
2 pinch
|
13
|
White wine
|
1 cup
|
14
|
Juniper berries
|
6
|
15
|
Chicken stock
|
700 ml
|
· Method
For the Sauce
1.
Pound the roasted almonds using a mortar and pestle
until broken like fine breadcrumbs. Add the egg yolks and pound until well
mashed together. Gently toast the saffron in a non-stick frying pan until you
can just detect the aroma. This should only take a minute or so. Put the
saffron in a small dish and add the water. Let the saffron steep in the water
for 1 minute then add to the almond mix. Blend through and season with the salt.
For chicken
2.
Lightly coat the chicken with the flour. Heat 1/2 cup
of the olive oil in a large heavy-based saucepan over high heat and add six
pieces o f chicken. After 30 seconds, reduce the heat to medium and season with
a pinch of salt. After 4 minutes, turn the chicken over, season the other side
and cook for a further 4 minutes until lightly browned. Remove from the pan and
repeat with the remaining chicken.
3.
Discard the oil, scrape the pan clean, and heat the
remaining oil in the pan over medium heat. Add the onion, bay leaves and garlic
and saute for about 10 minutes until the onion is soft and beginning to brown.
Add the saffron and cook, stirring, for 1 minute.
4.
Add the sherry and wine and scrape the bottom of the
pan with a wooden spoon. Allow to boil for a few minutes then reduce to a simmer
and cook for 10 minutes.
5.
Add the chicken and berries and cover with enough of
the stock to just cover the chicken pieces. Increase the heat to high, bring to
the boil then reduce to a slow simmer. Cover and cook for 1 hour. After 30
minutes, check for seasoning and add salt if necessary.
6.
When ready, the meat should be beginning to separate
and come away from the bone. Just before serving, stir through the sauce and
simmer for 1 minute to thicken the sauce. Sprinkle with the parsley and serve.
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