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.
- Portion size 8 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1040 mg
- Protein 35 g
- Calories 356.0
- Total fat 17 g
- Cholesterol 138 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 26.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 17.0
- Vitamin C 35.0