Active Time
40 MIN
Total Time
1 HR 25 MIN
Yield
Serves : 4
© Marcus Nilsson

How to Make It

Step 1    

Season the chicken with salt and pepper. In a large skillet, heat 2 tablespoons of the oil. Add the chicken, skin side down, and cook over moderately high heat until browned, 4 minutes per side. Transfer to a plate.

Step 2    

Add the onion to the skillet and cook over moderate heat until softened, 5 minutes. Add the tomatoes and cook over moderately high heat until very thick, 5 minutes. Add the broth, sherry, bay leaf, orange zest and thyme and bring to a boil. Add the chicken, cover and simmer over low heat for 30 minutes, turning once.

Step 3    

Meanwhile, preheat the oven to 350°. Toast the bread and almonds on a baking sheet, about 8 minutes.

Step 4    

In a skillet, heat the remaining 1/2 tablespoon of oil. Add the garlic and cook over moderate heat until golden, 3 minutes. Transfer to a food processor with the bread and almonds, the chocolate, parsley, cinnamon, saffron, aniseeds and cloves. Process to a paste.

Step 5    

Stir the picada into the sauce and simmer over low heat for 15 minutes. Discard the bay leaf and orange zest, season with salt and pepper and serve.

Suggested Pairing

Aromatic, berry-rich Catalan Garnacha blend.

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