• 2 tablespoons olive oil
  • 40 g (1½ oz) flaked almonds
  • 2 onions, roughly chopped
  • 8 chicken thighs, boned, skinned, cubed
  • 2 garlic cloves, finely chopped
  • 100 g (3½ oz) raisins
  • 200 ml (7 fl oz) dry sherry
  • 250 ml (8 fl oz) chicken stock (see page 10)
  • small bunch flat leaf parsley, roughly chopped
  • salt and pepper

Heat a little of the oil in a large frying pan, add the almonds and fry, stirring for a few minutes until golden. Scoop out of the pan and set aside.

Add the remaining oil to the pan, then add the onions, chicken and garlic and fry over a medium heat for 10 minutes, stirring until deep golden. Mix in the raisins, sherry, stock and a little salt and pepper.

Simmer for 10 minutes until the sauce has reduced slightly and the chicken is cooked through. Sprinkle with the parsley and serve with rice and salad.

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