Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1 pinch saffron threads
- 2tablespoons water, boiling
- 4tablespoons olive oil
- 2 cloves garlic , peeled
- 1 slice white bread, crusts removed and torn into chunks
- 50grams blanched almonds
- 1 onion, chopped
- 1/2 cup dry white wine
- 1/3 cup chicken stock
- 1 bay leaf
- 1tablespoons lemon juice (to taste)
- 4 boneless skinless chicken breasts, about 125 g each, thickly sliced
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons toasted flaked almonds (to garnish)
- 1teaspoons parsley, chopped (to garnish)
Nutrition per serving
2950kJ / 705Cal
2950 Kilojoules or 705 Calories
34% of daily energy intake*
Protein
91.5grams
Fat
32.0grams
Carbs
7.5grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place the saffron in a small heatproof bowl and pour over the measurement water. Leave to infuse. Meanwhile, heat 1 tablespoon of the oil in a large frying pan, add the garlic, bread and almonds and cook for 2-3 minutes, stirring, until golden. Remove from the pan and set aside.
Step 2 of 4
Heat another 1 tablespoon of the oil in the pan, add the onion and cook for 5-7 minutes until very soft and golden. Add the wine, stock, bay leaf and saffron water, then season and simmer for 10 minutes until most of the liquid has evaporated. Leave to cool slightly.
Step 3 of 4
Place the reserved almond mixture in a food processor or blender and add the cooled onion and cooking liquid, discarding the bay leaf. Blend to a smooth sauce, adding lemon juice to taste. Keep warm.
Step 4 of 4
Rub the remaining oil over the chicken and season well. Heat a griddle pan until smoking hot, then add the chicken and cook for 10 minutes, turning occasionally, until charred and cooked through. Pile up the chicken on a plate and spoon over the sauce. Served scattered with toasted flaked almonds and chopped parsley.
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