chicken
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Andalusian-Style Chicken with Saffron and Green Olives

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 1/2 cup sliced almonds
  • 1 cup chicken stock
  • 2 tablespoons golden raisins (optional)
  • A fat pinch of saffron (24 to 30 threads)
  • 4 boneless, skinless chicken breasts, preferably organic, halved crosswise
  • 4 boneless, skinless chicken thighs, preferably organic
  • Salt and pepper
  • 4 tablespoons olive oil
  • 1 large Spanish onion, chopped
  • 5 to 6 cloves garlic, chopped
  • 2 tablespoons flour
  • 1/2 cup sherry or 1 cup dry white wine
  • 1 cup top-quality, pitted, green Spanish olives, coarsely chopped
  • 1 tablespoon orange zest, plus the juice of half an orange (about 1/4 cup)
  • A fat handful flat-leaf parsley and a small handful mint, chopped together
  • Warm crusty bread, for mopping

Yield

Serves: 6-8

Preparation

Preheat the oven to 350°F. Place the nuts on a small, rimmed baking sheet and toast, stirring once or twice, until deep golden, about 8 minutes.

In a small saucepan, combine the chicken stock, raisins, if using, and saffron, over low heat; let steep while you make the chicken.

Season the chicken liberally with salt and pepper.

In a large skillet, heat the olive oil, four turns of the pan, over medium-high. Working in batches if necessary, cook the chicken, turning once, until browned on both sides, 8-10 minutes per batch; transfer to a plate. Add the onion and garlic to the skillet; season. Cook, stirring occasionally, until the onion softens, about 4 minutes. Stir in the flour. Add the sherry and bring to a simmer. Add the olives, orange juice and zest, and saffron stock. Slide the chicken and any juices back into the skillet. Simmer until the chicken is cooked through, 5-7 minutes more.

Serve the chicken in shallow bowls topped with the herbs and almonds. Serve with the bread alongside for mopping.