Serves 6
1 cup salted almonds
6 garlic cloves
1/2 cup parsley
12 pieces of organic chicken
3 eggs
White wine
Sea salt
Pepper
Olive oil
Crush almonds, parsley, and garlic using a mortar and pestle. Set aside. Heat enough olive oil in a large heavy bottom frying pan or casserole dish to fry and brown the chicken pieces on all sides. Stir in the almond mixture. Cover the chicken with liquid using 1/2 water and 1/2 white wine. Cover and simmer on medium heat for approximately 25-30 minutes. Halfway through the cooking process, throw in the 3 eggs into the boiling water. Remove after 15 minutes. Set aside, until cool. Grate the hard boiled eggs on top of the chicken and let simmer for another 5 minutes, or until sauce is thickened. Add salt and pepper to taste. Serve with roasted potatoes and rustic bread.
Photos by Pako Dominguez.
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