Almond and saffron chicken

Medium 33min 0seg 6-8

: Cookii 2

Almond and saffron chicken


125 g blanched almonds, toasted
75 g olive oil
3 egg yolks
165 g onions, quartered
3 garlic cloves
125 g green pepper, quartered, seeds and stem removed
200 g carrots
1 400 g chicken thighs, boneless and skinless, cut in pieces (3 cm)
1 tsp freshly Ground black pepper
1,5 dried bay leaf
3 pinches saffron threads
125 g white wine
1 tsp fine sea salt
300 g water


  1. Place almonds in mixing bowl and grind 12 seconds on speed 10.
  2. Add 38 g olive oil and egg yolks, then mix 17 seconds on speed 3. Scrape down sides of mixing bowl with spatula and mix again 17 seconds on speed 3 until a paste forms. Transfer to a bowl and set aside.
  3. Place onions, garlic, green pepper and carrots in mixing bowl and chop 25 seconds on speed 4, then add 38 g oil and cook 13 minutes, at 100ºC on reverse speed 1.
  4. Add chicken, salt, pepper, bay leaf, water, saffron, stock paste and wine and then program 3 minutes, at 120ºC on reverse speed 1.
  5. Add reserved almond mixture and stir in with spatula then cook 23 minutes, at 100ºC on reverse speed 1. Transfer to a serving dish and serve hot.

Tip: You can use the Steamer for steaming during step 5 - it's a good way to cook your vegetables at the same time as cooking the chicken.