Mediterranean Delights
1/2 cup olive oil
1/2 cup blanched almonds
4 cloves garlic, chopped
1 slice coarse bread, crust removed
1 whole chicken, about 4 lbs, cut into serving pieces
Salt
Freshly ground black pepper
1/2 cup chicken stock
1/4 tsp saffron threads, crushed
1/2 cup water
2 bay leaves
1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)
2 hard-boiled egg yolks, mashed
1/4 tsp freshly ground nutmeg (or more to desired taste)
4 Tbsp flat-leaf parsley, finely minced
2. Add the chopped garlic to the frying pan and saute over medium to medium high heat, until lightly golden brown. Add the garlic to the almonds.
3. Fry the bread in the same oil about 4-5 minutes, or until golden brown. Remove from pan and carefully break it up into pieces and add to the almonds and garlic.
4. Rinse the chicken pieces in cold water. Pat dry with paper towels. Sprinkle all over with salt and pepper.
5. In a large frying pan, over high heat, add the remaining olive oil. Add the chicken and saute for 10 minutes, turning often. Using slotted spoon or tongs, transfer to a plate.
6. In a small saucepan, measure about 2 tablespoons of the chicken stock. Add the saffron and heat gently over medium heat for just 2-3 minutes. Remove from heat and set aside.
7. Add the remaining chicken stock and water to the large frying pan. Bring to a boil and deglaze the pan, stirring to loosen any browned chicken pieces which may have remained in the pan. Return chicken to the pan with the stock, and add the bay leaves and thyme. Reduce heat to low, simmer gently covered for about 12-15 minutes. Test a chicken thigh by piercing it, juices should run clear.
8. As the chicken cooks, prepare the picada. Add the saffron and its liquid to the almond mixture. Add the mashed egg yolks. (You may want to save the hard-boiled egg whites, and use them by adding them to a salad). Grind finely until well blended. When the chicken is cooked, add this mixture to the pan and stir well. Simmer for just a few minutes longer.
9. Season with salt, pepper and nutmeg. Stirring again. Transfer to a warm deep platter and sprinkle with the minced parsley. Serve immediately over a bed of rice. Enjoy!