Chicken Al Andalus

Product :saffron
Category : meats & birds
Nº of Portions :6
Origin : Spain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Heat the oil in a deep casserole and fry the bread, garlic and almonds for a few minutes and remove. Then sauté the chicken pieces; when golden, remove and set aside. In the same oil, fry the onion until soft. Return all the above, except the almonds, to the casserole, cover with the water, add the lemon juice, cinnamon and cloves. Cover and cook on a low heat for 1 hour. Meanwhile carefully dry fry the saffron filaments Safinter. Place in a mortar with the almonds and cumin seeds, crush this mixture and add the egg yolks and a little of the cooking liquid, stir to make paste. Check the seasoning, add salt if desired, then when the chicken is nearly ready, add the saffron paste. Do not boil. Stir together when cooked and the sauce has thickened. Serve from a warm serving dish.
Advice :
30 saffron filaments Safinter
90ml olive oil
1 thick slice of bread
2 garlic cloves, crushed
10 almonds, chopped
1,5 Kg chicken pieces
1 large onion, finely chopped
600 ml water
1 teaspoon lemon juice
˝ teaspoon ground cinnamon
˝ teaspoon ground cloves
˝ teaspoon cumin seeds
2 egg yolks, hard boiled
Saffron 100%
Saffron 100% This new presentation combines the design of its packaging with the requirement of a high quality pr (+ info)

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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