One pan Baked Chicken with a Sherry Vinegar and Almond Sauce

Why you will like this recipe.

This easy, mid week, time saving recipe with the wonderful spice flavours shows the influence of Spain with the wonderfully bright Sherry Vinegar, Almonds and Tomatoes. A lovely recipe for family or special dinner party. See more

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

Your recipe and spice details

The recipe spice pouch contains: Cumin, Allspice, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Paprika, Sumac, Minimal Chilli Flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.30 for a meal.

You will need

6 x boned medium chicken thighs - bone in

4 x Medium shallots - diced

2 x Tablespoons tomato paste

1 x Tin Italian diced tomatoes

1 x Cup white wine or chicken stock - best home made style.

1/2 x Cup chopped toasted almonds 1/2 x Cup raisins

2 x Tablespoons orange juice

Salt and pepper to your taste and diet

1 x Cup flat leaf parsley - chopped

4 x Teaspoons from your baked chicken Spice Pouch. Contains: Cumin, Allspice, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Paprika, Sumac, Minimal Chili Flakes.

Method

First, pat the chicken dry then rub all over with a little olive oil and using your hands, season the chicken with the 4 teaspoons of the blended spices from the Spice Pouch plus salt to your taste, then place in the refrigerator for 30 minutes.

Then, in a medium oven skillet add olive oil and fry down the shallots until soft and caramelised. About 10 minutes

Next add the tomato paste to the bottom of the skillet for around 3 minutes to remove the bitterness then stir into the shallots.

Next add the white wine or chicken stock to deglaze the pan, stir well then add the tomatoes, sherry vinegar, raisins, almonds and Dijon mustard, stirring to bring everything together then add the orange juice.

Return the chicken to the skillet, skin side up, spooning a little of the sauce over the chicken and place in a pre heated oven 180c. Cover the skillet and roast for 30 minutes until chicken is firm, sprinkle with the parsley and serve.