Ingredients for Saffron Almond Chicken
- 2 chicken drumsticks
- 2 chicken thighs
- 3 garlic cloves
- 1 thin slice of stale bread, crust removed
- 2 sprigs fresh thyme
- 2 bay leaves
- 150 ml dry white wine
- 100 g blanched almonds
- 500 ml poultry stock
- 1 pinch saffron
- Olive oil
- Neutral oil (sunflower or vegetable oil)
- Salt and pepper, to taste
- 100 g rice
- 100 g green beans
- 1 teaspoon whole cumin seeds
- 1 teaspoon black mustard seeds
- 50 g butter
In a hot pan, sauté the garlic cloves and bread slice in 1 tablespoon of oil until golden. Remove them from the pan and set aside.
Add 2 more tablespoons of oil to the pan. Season the chicken pieces with salt and pepper, then sear them over high heat on both sides until nicely browned.
Add the thyme leaves (stripped from the sprigs) and bay leaves to the pan. Pour in the dry white wine, sprinkle with saffron, and add 200 ml of poultry stock (or water if you don’t have stock).
Cover and simmer over medium heat.
In a food processor, grind the blanched almonds into a fine meal. Add the sautéed garlic and bread, 3 tablespoons of olive oil, and just enough stock (or water) to blend it all into a smooth, creamy paste.
Stir the almond sauce into the chicken. Mix gently and, if needed, add more stock to create a consistency similar to paprikás csirke (Hungarian-style stewed chicken). Season with salt and pepper, cover, and simmer gently for about 60 minutes, until the chicken is tender.
While the chicken is cooking, prepare the side dish.
Cook the rice in twice its volume of salted water until done.
In a dry, hot pan, toast the whole cumin seeds and black mustard seeds until they begin to release their aroma. Add the butter, let it melt and slightly brown, then toss in the green beans. Season with salt and cracked black pepper.
Finally, add the cooked rice to the pan and mix everything thoroughly.