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Barney Butter Spanish Almond Chicken

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This recipe was created by Michele Thompson, MS, Channel Editor for SheKnows.com and Food Editor for ChefMom.com. In addition to being a great recipe writer, Michele is an adventurous – and primarily healthy – personal chef.
Ingredients
  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)
  Salt To Taste
  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
Directions

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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Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Almond, Chicken
Interest: 
Everyday, Gourmet
Servings: 
4
Story
Rich with robust flavor and aroma, this Spanish dish is nothing short of satisfying. The almond butter lends a delectable thickness to the sauce while the saffron, sherry, lemon and spices infuse the chicken and mushrooms with a warm and wonderful medley of tastes.

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