• 20 Jul - 26 Jul, 2019
  • Mag The Weekly
  • Cookery


· 1.6 kg chicken, cut into pieces

· 2 onion, finely chopped

· 1 carrot, finely chopped

· 2 eggs, boiled

· 2 cloves garlic, peel and crushed

· 2 slices bread, toasted

· 1 pinch saffron, toasted

· 15 almonds, toasted

· 250ml chicken stock

· 100ml extra virgin olive oil

· 1 bay leaf

· Salt

· Freshly ground black pepper

· 1 sprig fresh parsley


Cut your chicken into medium-sized pieces. Remove the skin – except for the wings – to avoid fat excess when we cook the chicken. Season and reserve. Cook the chicken in a very hot heavy-bottomed saucepan with a little olive oil until the pieces get a lovely golden colour all around. Remove from the heat and reserve. Chop the onions and the carrot. Crush and peel the garlic cloves. Place in the same pan we used for the chicken and cook for 10-15 minutes until soft and transparent, scratching any caramelised bits from the bottom of the pan.

In the meantime, boil the eggs and reserve the egg yolks. Toast the almonds slightly using a small pan, then the saffron and finally the bread. Reserve. With the help of a pestle and mortar, make a pasta using the egg yolks, the almonds, the bread and the saffron. This is called a ‘majado’. Stir in the chicken and the ‘majado’ to the pan with the vegetables. Then add the chicken stock, the bay leaf and cook for approximately 35-40 minutes or until the chicken is soft and tender. Serve immediately, topped with a mixture of chopped egg white and fresh parsley.