Meat

Ingredients
  • 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
Directions

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.

Like This? Try These
More on Food