Catalan-style Braised Chicken with Almonds and Prunes

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 100g (3.5 oz) blanched almonds, finely ground 100g (3.5 oz) blanched almonds, finely ground
• 200g (7 oz) pitted prunes 200g (7 oz) pitted prunes
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large, deep skillet over medium heat.
2. 2.
   Season the chicken pieces with salt and pepper, then add them to the skillet. Brown the chicken on all sides until golden brown. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, and sliced bell peppers. Sauté until the vegetables are softened and lightly caramelized.
4. 4.
   Add the ground almonds, diced tomatoes, paprika, cumin, dried thyme, and bay leaf to the skillet. Stir well to combine the ingredients.
5. 5.
   Return the chicken to the skillet and pour in the chicken broth. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the skillet, and let the chicken simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Add the pitted prunes to the skillet and continue to simmer for an additional 10 minutes, allowing the flavors to meld together.
8. 8.
   Adjust the seasoning with salt and pepper to taste.
9. 9.
   Serve the Catalan-style braised chicken hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Almonds — Make sure to use blanched almonds for this recipe to achieve a smooth sauce. If you prefer a chunkier texture, you can coarsely chop the almonds instead.

Tips & Tricks

• For a richer flavor, marinate the chicken in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a thicker sauce, you can remove the chicken from the skillet once cooked and simmer the sauce on medium heat until it reaches the desired consistency.
• Feel free to add a splash of white wine or sherry to the sauce for an extra layer of complexity.

Serving advice

Serve the Catalan-style braised chicken with a side of crusty bread or over a bed of fluffy rice to soak up the delicious sauce. A fresh green salad or roasted vegetables make excellent accompaniments.

Presentation advice

Arrange the chicken pieces on a platter and spoon the sauce over the top. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.