Almond Chicken

Divide chicken into 8 equal pieces, season with salt and pepper.

Heat 4 tbsp. olive oil in a roasting pan. Fry chicken pieces in it in 2 portions until brown all over, remove. Peel onions and garlic, cut onions into wedges and garlic into slices and sauté in remaining olive oil. Add almond kernels and raisins and sauté briefly with honey and saffron. Add sherry and cook open a little chicken pieces on top. Cook open in the heated oven at 180 °C on the 2nd rack from the bottom for 45 minutes (convection oven 160 °C).

Clean tomatoes, cut into quarters, remove seeds and cut into cubes. After half an hour, add with the chickpeas and pour in the chicken stock. If necessary.

Season with salt, pepper and honey, sprinkle with parsley and perhaps bring to the table with baguette.

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