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Compatible: Cookii 2
Please note: Cookii 1 recipes cannot be made in Cookii 2 and vice versa.
Meat
Almond and saffron chicken
Medium 33min 0seg 6-8
by: Flama
Compatible: Cookii 2
Please note: Cookii 1 recipes cannot be made in Cookii 2 and vice versa.
Ingredients
| 125 g | blanched almonds, toasted |
| 75 g | olive oil |
| 3 | egg yolks |
| 165 g | onions, quartered |
| 3 | garlic cloves |
| 125 g | green pepper, quartered, seeds and stem removed |
| 200 g | carrots |
| 1 400 g | chicken thighs, boneless and skinless, cut in pieces (3 cm) |
| 1 | tsp freshly Ground black pepper |
| 1,5 | dried bay leaf |
| 3 | pinches saffron threads |
| 125 g | white wine |
| 1 | tsp fine sea salt |
| 300 g | water |
Preparation
- Place almonds in mixing bowl and grind 12 seconds on speed 10.
- Add 38 g olive oil and egg yolks, then mix 17 seconds on speed 3. Scrape down sides of mixing bowl with spatula and mix again 17 seconds on speed 3 until a paste forms. Transfer to a bowl and set aside.
- Place onions, garlic, green pepper and carrots in mixing bowl and chop 25 seconds on speed 4, then add 38 g oil and cook 13 minutes, at 100ºC on reverse speed 1.
- Add chicken, salt, pepper, bay leaf, water, saffron, stock paste and wine and then program 3 minutes, at 120ºC on reverse speed 1.
- Add reserved almond mixture and stir in with spatula then cook 23 minutes, at 100ºC on reverse speed 1. Transfer to a serving dish and serve hot.
Suggestion: You can use the Steamer for steaming during step 5 - it's a good way to cook your vegetables at the same time as cooking the chicken.
