Chicken braised with olives and almond picada
Total time85 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 85 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Chicken thighs edible meat; buy about 1.5 kg bone-in 1000 g
- Black olives pitted 100 g
- Onion 350 g
- Garlic 6 g
- Chicken stock low-salt 500 ml
- Chicken livers 80 g
- Almonds raw, blanched 30 g
- Crushed tomatoes 300 g
- Extra virgin olive oil 30 g stew and 5 g livers 35 g
- Saffron 0.1 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt only if needed 1 g
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Method
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Brown the chicken pieces with pepper in a casserole with 30 g oil for 10 minutes. Remove. Chop the onion and garlic and soften in the same pan for 12 minutes. Add the crushed tomatoes and cook for 8 minutes.
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Return the chicken. Add the chicken stock, saffron and black olives; cover and simmer gently for 30 minutes.
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Toast the almonds in a dry frying pan for 2–3 minutes and transfer to a blender jug. Add the remaining 5 g oil to the pan and cook the chopped livers for 6–8 minutes until they reach 74°C at the centre. Blend with the almonds and 100 ml stew liquid.
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Stir the blended mixture into the casserole and simmer for another 10 minutes. Check that the chicken is tender and reaches 74°C near, but not touching, the bone. Taste before adding salt and finish with parsley.
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