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Chicken In Almond Sauce – Pollo en Salsa de Almendras – Spanish Recipe


  • 1 medium chicken
  • 150 g peeled almonds
  • 4 cloves garlic
  • 4-5 slices toast about 100g
  • 8 cloves crushed
  • ¼ tsp cinnamon
  • 80 g raisins
  • 30 g pine nuts
  • Salt & pepper to taste
  • 100 ml olive oil or butter
  • 80 ml white wine


  1. Boil a clean chicken for 40 minutes (or until cooked through) in about 1 litre of water, seasoned with salt, thyme and 1 tablespoon of olive oil.
  2. Crumble the slices of toast until you have large breadcrumbs. Fry the whole garlic cloves in a little butter and remove when golden brown.
  3. In the same pan fry the crumbled toast for 5 minutes.
  4. Add the raw almonds and fry for a further 4-5 minutes. Once golden add ground pepper, salt, cloves and cinnamon and plenty of wine, the raisins and pine nuts.
  5. Cut the cooked chicken into large pieces and add to the pan with a little stock (approximately 500ml, adding more if necessary).
  6. Boil slowly until the sauce thickens and serve piping hot.