Chicken Zarzuela Casserole
Ground almonds thicken this Spanish zarzuela sauce, traditionally used with seafood. If you like potatoes, boil up a few, cut into chunks and add to the casserole before heating through.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 356 |
| pro | 35 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 138 mg |
| sodium | 1.040 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 26% |
| vit A | 17% |
| vit C | 35% |
| folate | 15% |
Suggested Recipes
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16 skinless chicken thighs (about 4 lb/2 kg)
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) dry white wine (or chicken stock plus 2 tbsp/25 mL white_wine_vinegar)
1 tbsp (15 mL) extra-virgin olive oil
2 spanish onions, chopped
6 cloves garlic, minced
1 can (28 oz/796 mL) tomatoes
4 tsp (20 mL) sweet paprika
1 tsp (5 mL) dried marjoram or oregano
1/4 tsp (1 mL) saffron threads
1/3 cup (75 mL) ground almonds
1 tbsp (15 mL) lemon juice
1 cup (250 mL) large green olives, pitted and halved
1/4 cup (50 mL) chopped fresh parsley
Preparation:
Sprinkle chicken with 1/2 tsp (2 mL) of the salt and pepper. In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken in batches, 6 minutes per batch. Transfer to 13- x 9-inch (3 L) glass baking dish. Drain off any fat from skillet. Add wine; bring to boil, stirring to scrape up brown bits. Pour over chicken.
Wipe out skillet; heat olive oil over medium heat. Cook onions and 4 of the garlic cloves until golden, about 4 minutes. Add tomatoes, paprika, marjoram and remaining salt, breaking up tomatoes with wooden spoon. Bring to boil; pour over chicken.
Cover loosely with foil and bake in 375°F (190°C) oven until chicken is no longer pink inside, about 40 minutes.
Meanwhile, crumble saffron into bowl; pour in 2 tbsp (25 mL) hot water and let sit for 5 minutes. Add almonds, remaining garlic and lemon juice. Uncover casserole; stir in almond mixture and olives.
Bake until heated through, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 1 day. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat in 375°F/190°C oven until hot, about 40 minutes.) Stir in parsley.
Tags:
Main Course; Spanish-Portuguese; Poultry-Chicken; Vegetables; Nuts; Skillet; Bake; Entertaining; Make-Ahead;
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