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Basque Chicken With Almonds And Olives

Healthycooking's picture
Ingredients
  Skinless boneless chicken breasts 3 Pound
  Canned italian plum tomatoes with juice 35 Ounce (Whole, Not Crushed, 1 Can)
  Lemon zest 1 Tablespoon (Zest Of One Lemon)
  Olive oil 1⁄4 Cup (4 tbs) (1/4 Cup Plus More For Deep Frying)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Stuffed green olives 1⁄2 Cup (8 tbs)
  Canned pitted black olives 4 Ounce, drained (1 Can)
  Capers 1 Tablespoon, drained
  Salt 1 1⁄2 Teaspoon (Can Use Less, If Desired)
  Pepper 1⁄2 Teaspoon
  Slivered almonds 1 Cup (16 tbs)
  Flour 1 Cup (16 tbs)
  Dried thyme leaves 1⁄2 Teaspoon
Directions

Wash the chicken in cold salted water.
Rinse and drain well.
Cut the whole breasts into quarters lengthwise (or sixths if they're large).
Cut the tomatoes into chunks.
Use a vegetable peeler to cut the zest from the lemon, with no white pith; cut the zest into thin strips.
Heat 1/4 cup of olive oil in a large skillet.
Add the onion and garlic, and saute on medium heat until the vegetables are yellow.
Add the tomatoes and juice, green and black olives, capers, lemon zest, 1 teaspoon (or less) of salt, pepper, and 1/2 cup of the almonds.
Cook uncovered over medium heat for about 30 minutes, stirring occasionally.
The mixture should have a sauce-like consistency.
Meanwhile, mix the flour, thyme, and remaining 1/2 teaspoon salt, if using.
Put about a third of the mixture in a plastic bag and add about a third of the chicken pieces.
Close the bag tightly and shake it to coat the chicken.
Prepare the remaining chicken the same way, in 2 more batches.
The coating should be thin; shake off any excess.
In a second large skillet, heat a small amount of olive oil and brown the chicken lightly on both sides, in batches.
Don't crowd the pan; don't cook the chicken through.
Add oil as needed (the thinner the flour coating, the less oil needed).
Spoon half the sauce into a large roasting pan (glass or ceramic) from which you can serve.
Lay the chicken on top.
Spoon the remaining sauce over it.
Sprinkle with the remaining 1/2 cup almonds.
The recipe can be prepared ahead to this point and refrigerated until needed.
Preheat the oven to 350° F.
Bake for 30 minutes, or until the chicken is cooked through but not dry.
if the casserole is cold, this may take 40 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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