Foodkit Recipe
Moorish Saffron and Almond Chicken
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Chicken Thigh (Boneless) | Cut each thigh into 6-8 pieces |
| Stock Chicken | |
| Saffron | |
| Pinenuts | |
| Almond Meal | |
| Cumin Seeds | |
| Caraway Seeds | |
| Onions (Brown) | Peel and dice |
| Parsley | Pick the leaves for a garnish |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 4 mins | In a saucepan heat the chicken stock with the saffron to a simmer. Remove from the heat and set aside. |
|---|---|
| Step 2 5 mins | Heat the fry pan and gently brown the pinenuts, this will take approximately 30 seconds to 1 minute. Remove and set aside 1 tablespoon for garnish and roughly chop the remainder. |
| Step 3 10 mins | Add 1 tablespoon of olive oil to the fry pan and heat on a medium heat. Add the diced onion and cook for 3-4 minutes. Next, add the chicken and cook for 5 minutes. Lastly, add the almond meal and chopped pinenuts, cumin and caraway seeds and mix well |
| Step 4 10 mins | Then add the saffron infused chicken stock and mix well. Cook for a further 10 minutes, uncovered, to reduce excess liquids. |
| Step 5 | To serve - plate up and garnish with the parsley and remaining pinenuts. |
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