Braised Chicken with Almonds and Pine Nuts (Pollo en Pepitoria)

Name: Braised Chicken with Almonds and Pine Nuts (Pollo en Pepitoria)
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: 2 tablespoons, chopped almonds; 2 tablespoons, chopped pine nuts; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 tablespoon, minced fresh parsley leaves; 1/8 teaspoon, saffron threads, crumbled; 1 , hard-cooked egg, minced; 4 pounds, bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs); , Salt and ground black pepper; 1 tablespoon, olive oil, plus extra as needed; 1 , small onion, minced; 1 , small tomato, cored, seeded, and chopped medium; 1/2 cup, low-sodium chicken broth; 1/2 cup, dry sherry; Pinch, ground cinnamon

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Main Courses

Spanish & Portuguese

Chicken

SERVES4

WHY THIS RECIPE WORKS

For our version of this ancient Spanish-Moorish braised chicken recipe, we chose bone-in, skin-on chicken parts. After browning the chicken, we sautéed an onion, then added a chopped fresh tomato, followed by chicken broth for substance and...

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