Barney Butter Spanish Almond Chicken
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Small, halved and thinly sliced|
|Carrot||1 , finely diced|
|Garlic||2 Clove (10 gm), thinly sliced|
|Sliced mushrooms||8 Ounce (1 Package)|
|Freshly ground black pepper||To Taste|
|Boneless skinless chicken breasts||1 1⁄4 Pound, cut into bite sized pieces|
|Saffron||1 Pinch, rubbed finely before adding|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon||1 Small, juice and zest taken|
|Water||1⁄2 Cup (8 tbs)|
|Ground cloves||1 Pinch|
|Ground ginger||1 Pinch|
|Dried thyme||1⁄2 Teaspoon|
|Smooth almond butter||1⁄2 Cup (8 tbs)|
|Baby spinach leaves||9 Ounce (1 Package Or 4 Cups)|
|Toasted almond slices||4 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot, garlic and mushrooms and cook, stirring often, for 3 minutes. Season with salt and pepper and continue to cook, stirring for 2 more minutes.
2. Add chicken and cook, stirring, until chicken is just cooked through. Meanwhile, dissolve saffron in sherry. Add sherry, lemon juice and zest, and water to chicken, stirring to combine. Bring to a simmer.
3. Stir in cloves, ginger, thyme and almond butter. Bring to a simmer and let cook for 5 minutes. Add spinach and cook, stirring, until spinach is wilted. Reduce heat to medium-low and let simmer for 10 minutes to combine flavors. Serve hot, garnished with toasted sliced almonds and parsley.
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