Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken

  2. Kosher or sea salt - as needed

  3. Freshly-ground black pepper - as needed

  4. 2 tablespoons 30ml Olive oil - plus

  5. 1 teaspoon 5ml Olive oil

  6. 1 teaspoon 5ml Onion - finely chopped (medium)

  7. 1 tablespoon 15ml Minced cilantro

  8. 1 tablespoon 15ml Minced parsley

  9. 1/4 teaspoon 1 1/3ml Grated fresh ginger

  10. 1 Saffron threads - crumbled

  11. 1/4 teaspoon 1 1/3ml Ground cumin, preferably freshly ground

  12. In a mortar or spice mill

  13. 1/8 teaspoon 0.6ml Nutmeg

  14. 1/2 cup 118ml Chicken broth

  15. 1/4 cup 59ml Dry white wine

  16. 2 tablespoons 30ml Chopped blanched almonds

  17. 1 tablespoon 15ml Honey

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 servings.


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