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Chicken With Almonds And Honey

Recipe By: Penelope Casas
Serving Size: 4 Preparation Time :0:00
Categories: * Spanish Chicken Main
Dish Poultry


• 3 1/2 pounds Chicken
• Kosher or sea salt --as needed
• Freshly-ground black pepper -- as needed
• 2 tablespoons Olive oil --plus
• 1 teaspoon Olive oil
• 1 medium Onion --finely chopped
• 1 tablespoon Minced cilantro
• 1 tablespoon Minced parsley
• /4 teaspoon Grated fresh ginger
• 1 pinch Saffron threads --crumbled
• 1/4 teaspoon Ground cumin, preferably freshly ground
• in a mortar or spice mill
• 1/8 teaspoon Nutmeg
• 1/2 cup Chicken broth
• 1/4 cup Dry white wine
• 2 tablespoons Chopped blanched almonds
• 1 tablespoon Honey


Cut the chicken into small serving pieces, detaching the wings and legs and dividing the breast in 4 pieces and each thigh in half crosswise. Sprinkle on both sides with salt and pepper. Heat 2 tablespoons of the oil in a shallow casserole and lightly brown the chicken on all sides. Add the onion and cook until it has wilted. Sprinkle in the cilantro, parsley, ginger, saffron, cumin, and nutmeg. Stir in the chicken broth and wine, cover, and simmer 40 minutes.

In a very small skillet, heat the remaining teaspoon oil and lightly brown the almonds over a medium flame. Add the honey and 2 tablespoons water and cook away most of the liquid. Spoon over the chicken, cover, and cook 5 minutes more.

This recipe yields 4 servings.

Comments: A preparation from Andalucia's Moorish past that includes many of the most characteristic ingredients of Moorish cooking of those times: almonds, honey, cilantro, ginger, saffron, and cumin.

Recipe source:


by Penelope Casas (c) 1996 Alfred A. Knopf, New York, NY - 458 pages - $30.00

As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


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