Castilian Almond-Saffron Chicken Stew

1. Brown the Chicken

Begin by heating 3 tablespoons of olive oil in a wide casserole or pan over medium heat until it shimmers slightly. Season the chicken thighs generously with salt and pepper and place them in the pan, allowing them to brown lightly on all sides to develop a flavorful, golden crust. Once browned, remove the chicken and set it aside.

2. Sauté Onion and Simmer Chicken

In the same pan, add the chopped onion and sauté until it turns slightly golden, which will take about 5 minutes. Return the browned chicken to the pan and pour in the chicken stock and dry white wine. Add the bay leaves and cinnamon. Simmer the mixture on low heat for about 25 minutes, turning the chicken occasionally to ensure even cooking and seasoning with salt and pepper as needed. The liquid should be gently bubbling as the flavors meld together.

3. Prepare Almond-Garlic Paste

While the chicken simmers, prepare the hard-boiled eggs by cutting them in half, removing the yolks, and finely chopping the egg whites. Set these aside. In a small skillet, heat 1 tablespoon of olive oil and fry the almonds and garlic cloves until they are slightly browned. Transfer the almonds, garlic, and egg yolks to a food processor, adding a few tablespoons of the simmering chicken stock, and blend until you achieve a smooth paste.

4. Finish Stew with Saffron

Stir the almond-garlic paste into the simmering stock along with a good pinch of saffron threads. Continue to cook for another 10 minutes, allowing the sauce to thicken slightly and take on a rich, golden hue from the saffron.

5. Serve

Serve the chicken stew hot, sprinkled with the finely chopped egg whites for a final touch.