Pollo en Pepitoria (Chicken in Almond and Saffron Sauce)

• 3 tbsp Extra virgin olive oil
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 large Yellow onion
• 4 cloves Garlic
• 2 Bay leaves
• 750 ml Chicken stock
• ¼ tsp Dried saffron threads
• 60 g White bread, stale is ideal
• 80 g Ground almonds
• 1 Lemon

1. Pat the chicken dry and season all over with the fine sea salt and black pepper. Set a large casserole over medium-high heat and add the extra virgin olive oil.
2. Brown the chicken in batches, skin-side down first, for 4 to 5 minutes per side until well coloured. Transfer to a plate.
3. Lower the heat to medium and add the onion with a pinch more salt if needed. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Add the garlic and cook for 1 minute until fragrant. Stir in the bay leaves, then pour in the chicken stock and bring to a gentle simmer.
5. Return the chicken (and any juices) to the pot, nestling it into the liquid. Cover and simmer gently for 30 minutes, turning the pieces once, until the chicken is tender and cooked through.
6. Meanwhile, crumble the white bread into a blender. Add the ground almonds and dried saffron threads.
7. Ladle about 200 ml of the hot braising liquid into the blender and blend until smooth. Stir this almond mixture back into the pot and simmer, uncovered, for 8 to 10 minutes until the sauce thickens and turns a deeper golden colour.
8. Finely grate a little lemon zest into the pot, then squeeze in the lemon juice to taste. Serve hot with plenty of the almond saffron sauce spooned over the chicken.

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