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.