Pollo en pepitoria

1. Put the saffron in a small bowl with 75ml just-boiled water, stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole. Cook the garlic until pale gold, then add the blanched almonds and bread and fry until everything is golden. Tip into a food processor with some salt, pepper and the parsley, and whizz to a paste.
2. Heat another 2 tbsp oil in the pan and brown the chicken all over, seasoning as you go, then set it aside in a bowl.
3. Pour off all but about 2 tbsp of the fat and cook the onion, carrot and celery until golden. Add the sherry, scraping up any browned bits, then pour in the stock and the saffron with its water and bring to the boil. Reduce to a simmer, add the spices and bay leaves, and return the chicken with any juices. Season, then cook gently with the lid on for about 40 minutes.
4. Lift the chicken back into a bowl, leaving the sauce in the pan, and cover with foil to keep warm. Separate the egg yolks from the whites and roughly chop the whites. Mash the yolks in a small bowl and gradually work in a couple of tablespoons of the sauce. Bring the remaining sauce to the boil to reduce a little, then lower the heat and lift out the bay and cinnamon. Stir in the egg yolks and cook for a few minutes until thickened, then add the almond paste. Return the chicken and heat for about 3 minutes, spooning the sauce over it. Season to taste.
5. Scatter over the extra parsley, the almond pieces and the chopped egg whites, and serve with rice if you like.

Tips from the ZestyPlate Kitchen

• Brown the chicken thoroughly to begin with; it lays down a deep, savoury foundation for the sauce.
• Steep the saffron in hot water first so its colour and scent run all the way through the dish.
• Loosen the mashed egg yolks with a little warm sauce before stirring them in, so they thicken smoothly instead of scrambling.
• Blitz the fried bread and almonds really finely for a silky sauce with no grittiness.