World Cuisine

  • pinch of saffron threads
  • 2 tablespoons boiling water
  • 4 tablespoons olive oil
  • 2 garlic cloves, peeled
  • 1 slice of white bread, crusts removed and torn into chunks
  • 50 g (2 oz) blanched almonds
  • 1 onion, chopped
  • 125 ml (4 fl oz) dry white wine
  • 75 ml (3 fl oz) chicken stock
  • 1 bay leaf
  • squeeze of lemon juice, to taste
  • 4 boneless, skinless chicken breasts, about 125 g (4 oz) each, thickly sliced
  • salt and pepper
  • toasted flaked almonds
  • chopped parsley

Place the saffron in a small heatproof bowl and pour over the measurement water. Leave to infuse. Meanwhile, heat 1 tablespoon of the oil in a large frying pan, add the garlic, bread and almonds and cook for 2–3 minutes, stirring, until golden. Remove from the pan and set aside.

Heat another 1 tablespoon of the oil in the pan, add the onion and cook for 5–7 minutes until very soft and golden. Add the wine, stock, bay leaf and saffron water, then season and simmer for 10 minutes until most of the liquid has evaporated. Leave to cool slightly.

Place the reserved almond mixture in a food processor or blender and add the cooled onion and cooking liquid, discarding the bay leaf. Blend to a smooth sauce, adding lemon juice to taste. Keep warm.

Rub the remaining oil over the chicken and season well. Heat a griddle pan until smoking hot, then add the chicken and cook for 10 minutes, turning occasionally, until charred and cooked through. Pile up the chicken on a plate and spoon over the sauce. Served scattered with toasted flaked almonds and chopped parsley.

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