• Mains

Spanish Chicken with Almonds and Saffron

Preparation Time15 minutes
Cook Time1 hr 20 minutes


  • ⅓ cup flaked almonds
  • ⅓ cup olive oil, divided
  • 8 chicken thighs, skin on
  • Sea salt & Freshly ground black pepper
  • ¼ cup plain flour
  • 1 tsp smoked paprika
  • ½ tsp saffron threads
  • ¼ cup hot water
  • 1 large onion, finely diced
  • 2 cloves of garlic, finely grated
  • 1 cup (250 ml) white wine
  • 2 cups (500ml) chicken stock
  • 2 bay leaves
  • ⅓ cup almond meal
  • Continental parsley, to serve


  • Preheat oven to 180°C Fan Assist.
  • Place the almonds on a baking tray and roast for 4-5 minutes until golden. Set aside.
  • Place the flour in a large bowl and mix through paprika until combined. Season the chicken well with salt and pepper and dust in flour. Heat half the olive oil in an oven-proof casserole over medium heat. Working in batches, cook the chicken for 5 minutes, turning, until browned. Remove from pan and repeat with remaining chicken. Set chicken aside.
  • Place the saffron in the hot water and set aside to infuse for 5 minutes.
  • Place casserole back on the heat and add remaining oil. Cook the onion and garlic, stirring, for 5 minutes until soft. Add the wine, stock, bay leaves, almond meal and saffron (with water). Return chicken to the pot and bring to a simmer. Transfer to oven and cook, covered, for 30 minutes, then uncovered for a further 30 minutes. Season to taste with salt and pepper. Serve chicken topped with toasted flaked almonds and parsley leaves.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au