Spanish chicken gallina en pepitoria
4 servings
120 minutes
Gallina en pepitoria - no, it's not a first and last name, it's a traditional Spanish dish, chicken in a fragrant saffron-almond sauce. You can use white wine instead of lemon juice.
1
Prepare the necessary ingredients.
2
Cut the chicken into 12 pieces: legs, thighs, wings, and breasts in half.
3
In a thick-walled pot, lightly fry bread and garlic in olive oil.
- White bread: 1 piece
- Garlic: 2 cloves
- Olive oil: 50 ml
4
Then remove them and fry the chicken in the pot until golden brown. Transfer the fried chicken to another dish.
- Chicken: 1 piece
5
In the same oil, sauté the onion until soft and return the chicken.
- Onion: 1 piece
6
Fill with water, add lemon juice, salt, pepper, cinnamon, and cloves, cover with a lid and simmer for 30 minutes.
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Cinnamon: pinch
- Ground cloves: pinch
7
In a mortar, crush roasted garlic and bread with almonds, saffron, cumin, and yolks of boiled eggs.
- Garlic: 2 cloves
- White bread: 1 piece
- Almond: 10 pieces
- Saffron: pinch
- Ground cumin (zira): pinch
- Chicken egg: 2 pieces
8
Add 70 ml of water to the mortar, mix the contents, and pour it into the pot with the chicken.
- Chicken: 1 piece
9
Simmer with the lid closed for another hour on low heat. After the time is up, add finely chopped egg white.
- Chicken egg: 2 pieces
- Onion: 1 piece
10
Stir and remove from heat. Serve.