Pollo en pepitoria

Instructions

1- step 1 Put the saffron in a small bowl with 75ml of just-boiled water.

2- Stir and set aside.

3- Heat 2 tbsp of the oil in a broad, shallow casserole dish.

4- Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden.

5- Tip into a food processor with some salt and pepper and the parsley, and whizz together.

6- step 2 Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook.

7- Put in a bowl and set aside.

8- step 3 Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden.

9- Add the sherry, stirring to dislodge any brown bits that have stuck to the pan.

10- Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer.

11- Add the spices and bay leaves, and put the chicken back in the pan with any juices.

12- Season and gently cook the chicken for about 40 mins with the lid on.

13- step 4 Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm.

14- Remove the yolks from the eggs and roughly chop the whites.

15- Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce.

16- Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down.

17- Remove the bay and cinnamon stick.

18- Add the egg yolks and cook for a few mins until the mixture has thickened.

19- Stir in the almond mixture that you made earlier (this will thicken the sauce, too).

20- Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it.

21- Season to taste.

22- step 5 Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you’re going to use them).

23- You can serve this straight from the dish with some rice, if you like.