Spanish-style saffron almond chicken

A closer look

Why this combination works

Saffron gives the sauce a golden colour and delicate aroma, while ground almonds add a subtle nutty body. Onion and garlic keep the base savoury. Soaking the saffron first helps its colour and flavour spread evenly through the stock.

What you need for spanish-style saffron almond chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Onion. Onion forms a sweet, savoury base once softened. Chop it small so it cooks evenly; raw, crunchy onion would interrupt the smoothness of the sauce.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Ground almonds. Ground almonds give the sauce a mild nutty flavour and body without cream. Stir them through thoroughly so they thicken the stock evenly rather than clumping.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Saffron. A small pinch of saffron gives a golden colour and a delicate floral aroma. Soaking it in hot water first helps distribute both the colour and flavour through the sauce.
• Lemon juice. Lemon juice adds acidity that lifts the sauce and balances richness. Measure it first, then taste at the end: the aim is a bright finish rather than a sharply sour sauce.
• Parsley. Parsley adds a fresh, grassy finish that contrasts with the cooked sauce. Stir it in near the end to keep its colour and delicate flavour.

How to make spanish-style saffron almond chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Soften onion for 5 minutes. Add garlic and almonds and stir for 1 minute. Gradually add stock and saffron with its soaking water, stirring until smooth. Simmer for 4 minutes and add lemon juice.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the parsley. Rest for 3 minutes off the heat, then serve with boiled potatoes and green beans.