Andalusian-Style Chicken with Saffron and Green Olives

by Rachael Ray Show Staff 9:00 AM, August 15, 2016

Aired August 15, 2016

Serves 6-8

1/2 cup sliced almonds
1 cup chicken stock
2 tablespoons golden raisins (optional)
A fat pinch of saffron (24 to 30 threads)
4 boneless, skinless chicken breasts, preferably organic, halved crosswise
4 boneless, skinless chicken thighs, preferably organic
Salt and pepper
4 tablespoons olive oil
1 large Spanish onion, chopped
5 to 6 cloves garlic, chopped
2 tablespoons flour
1/2 cup sherry or 1 cup dry white wine
1 cup top-quality, pitted, green Spanish olives, coarsely chopped
1 tablespoon orange zest, plus the juice of half an orange (about 1/4 cup)
A fat handful flat-leaf parsley and a small handful mint, chopped together
Warm crusty bread, for mopping


Preheat the oven to 350°F. Place the nuts on a small, rimmed baking sheet and toast, stirring once or twice, until deep golden, about 8 minutes.

In a small saucepan, combine the chicken stock, raisins, if using, and saffron, over low heat; let steep while you make the chicken.

Season the chicken liberally with salt and pepper.

In a large skillet, heat the olive oil, four turns of the pan, over medium-high. Working in batches if necessary, cook the chicken, turning once, until browned on both sides, 8-10 minutes per batch; transfer to a plate. Add the onion and garlic to the skillet; season. Cook, stirring occasionally, until the onion softens, about 4 minutes. Stir in the flour. Add the sherry and bring to a simmer. Add the olives, orange juice and zest, and saffron stock. Slide the chicken and any juices back into the skillet. Simmer until the chicken is cooked through, 5-7 minutes more.

Serve the chicken in shallow bowls topped with the herbs and almonds. Serve with the bread alongside for mopping.