1 whole chicken cut into 8, or 5 chicken thighs
2 large ripe tomatoes
1 medium onion
4 cloves garlic
1 bay leaf
2 hard boiled eggs
1/2 large glass white wine
1 large glass chicken stock
22 toasted almonds
6 tbsps olive oil
Good pinch saffron threads
Wash and dry the chicken. I always use the thighs and cut each into two.
Heat the oil in a large pan and fry the whole garlic cloves until golden. Remove and reserve. Season the chicken and fry in the garlic flavoured oil until nice and golden. Remove and reserve.
Peel and finely chop both the onion and the tomatoes. Fry in the same oil until transparent. Add the chopped tomatoes and continue frying for 5 mins. Return the chicken to the pan and add the white wine.
Add the chicken stock and bay leaf, cover and simmer for around 20 mins. Meanwhile prepare the ground mixture: whizz in the blender the fried garlic cloves, toasted almonds, saffron and parsely. Add the boiled egg yolks and whizz again briefly. Now add this mixture to the casserole and continue to simmer for a few minutes over a gentle heat. Serve with rice, potatoes, pasta, veg – – whatever you fancy, but I particularly like this casserole accompanied by chunky chips! Enjoy!!