- 1/2 cup sliced almonds
- 1 cup chicken stock
- 2 tablespoons golden raisins (optional)
- A fat pinch of saffron (24 to 30 threads)
- 4 boneless, skinless chicken breasts, preferably organic, halved crosswise
- 4 boneless, skinless chicken thighs, preferably organic
- Salt and pepper
- 4 tablespoons olive oil
- 1 large Spanish onion, chopped
- 5 - 6 cloves garlic, chopped
- 2 tablespoons flour
- 1/2 cup dry sherry or 1 cup dry white wine
- 1 cup top-quality pitted green Spanish olives, coarsely chopped
- 1 tablespoon orange zest, plus the juice of half an orange (about 1/4 cup)
- A fat handful flat-leaf parsley and a small handful mint, chopped together
- Warm crusty bread, for mopping
Preheat the oven to 350 degrees. Place the nuts on a small rimmed baking sheet and toast, stirring once or twice, until deep golden, about 8 minutes.
In a small saucepan, combine the chicken stock, raisins, if using, and saffron, over low heat; let steep while you make the chicken.
Season the chicken liberally with salt and pepper.
In a large skillet, heat the olive oil, four turns of the pan, over medium-high. Working in batches if necessary, cook the chicken, turning once, until browned on both sides, 8 to 10 minutes per batch; transfer to a plate. Add the onion and garlic to the skillet; season. Cook, stirring occasionally, until the onion softens, about 4 minutes. Stir in the flour. Add the sherry and bring to a simmer. Add the olives, orange juice, zest and saffron stock. Slide the chicken and any juices back into the skillet. Simmer until the chicken is cooked through, 5 to 7 minutes more.
Serve the chicken in shallow bowls topped with the herbs and almonds. Serve with the bread for mopping.