Almond chicken in a pot
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”Escaldums” is a Mallorcan almond chicken that contains all the food in one pot.
Ingredients for four
300g chicken breast fillet (can be cooked with other bones). 4 large potatoes 1 large onion 2 cloves of garlic 1 tbsp wheat flour 1/2 tsp cinnamon 1/2 tsp chilli salt pepper
Almond glaze
100g peeled almonds 3 ripe tomatoes 2 dl white wine 1 dl olive oil 1 tbsp meyram 2 pans on the hob and oven 200C. If you have a flat clay pot like that, excellent, otherwise you’ll have to settle for a similar pan. Peel the garlic cloves and brush the surfaces of the pot with the cloves. Sprinkle the rest over the pot. Start toasting the almonds in another pan, being careful not to burn. Peel and chop the onion. Peel myös potatoes.
Slice the chicken into the other pan and take the chicken to brown all over. Season with salt, pepper, a pinch of cinnamon and chilli. Transfer the meat to a pot and grind the surface. Cut the potatoes into quarters (i.e. large) and slide them into the pot alongside the meat.
Add the olive oil to the pan and sauté the onion soup until sweet. Transfer to the pot with the chicken and potatoes.
Almond glaze
Cool the tomatoes (if you are lazy just remove the stem). Put the tomatoes in the “pint” that comes with the hand blender. Put in myös roasted almonds, white wine, olive oil and blend with a whisk until really smooth. When it’s ready, add a dash of meiram for flavour. Pour over the top of the pot to make a smooth glaze.
Bake the almond chicken in the oven for about 40 minutes until the potatoes are cooked. Remove the pot as it is and enjoy with a spoon.
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