My Mum used to serve this recipe with baby potatoes, steamed green beans and crusty bread and butter. I’m thinking some couscous and a green salad would also work a treat. You could also make this same recipe with a whole chicken rather than drumsticks.
Baked Chicken with Almond Sauce
Servings 2 people
Ingredients
- 3 tablespoons olive oil
- 5 red onions small peeled and halved lengthwise
- 8-10 chicken legs or 1 medium chicken, approx 1.5kg or 3lb
- 1 red capscium (bell pepper) seeded and sliced
- 1/2 cup dry sherry or white wine
- pinch saffron threads soaked in 1/4 cup boiling water
- 150 g almonds, toasted and chopped
- 1 sprig rosemary leaves picked
- 400 g canned chopped tomatoes
Instructions
- Preheat oven to 180C (350F).
- Place onion and oil in roasting pan or ovenproof casserole dish and bake for 30 minutes. Meanwhile wash the chicken and pat dry with paper towel. Season chicken well with salt and pepper and add to the onion tray.
- Scatter over red capscium, sherry or wine, saffron and the soaking liquid, almonds, rosemary and tomatoes. Cover with foil and bake for an hour.
- Remove cover and baste chicken with the pan juices. Increase temperature to 200C (400F) and cook for another half an hour to an hour, or until chicken is browned and cooked through. To check that the chicken is done, cut down the inside thigh until you can see the bone. If the flesh looks pink return the chicken to the oven for a while longer.
- When the chicken is cooked, allow to rest for 10 minutes before carving.
From ‘And the Love is Free’ page 38
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Add to my Old Favourite Recipes
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