Chicken With Almonds and Green Olives
Updated November 4, 2025
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
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Ingredients
6 tablespoons olive oil
½ cup blanched almonds (preferably Marcona)
½ cup country bread, torn into small pieces
4 cloves garlic, chopped
Small pinch saffron
1 tablespoon chopped parsley
4 chicken thighs
4 chicken drumsticks
Sea salt
Flour, for dusting
1 dried red chili
1 Spanish onion, sliced
½ cup white wine
1 cup chicken broth
½ cup pitted green olives
Nutritional analysis per serving (4 servings)
17 grams carbs; 311 milligrams cholesterol; 1037 calories; 41 grams monosaturated fat; 14 grams polyunsaturated fat; 16 grams saturated fat; 77 grams fat; 3 grams fiber; 1188 milligrams sodium; 63 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons of oil in a large braising pan. Add the almonds, bread and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
- Step 2
Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tablespoons oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
- Step 3
Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan.
Private Notes
Comments
Easy, flavorful. Next time I'll process the almond/bread/garlic mixture longer, leave the dried chile during the 40-minute oven time, and add more parsley to finish the dish.