Oaxacan Chicken and Almond Estofado
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Ingredients
- 800 g chicken thighs, bone-in
- 50 g flaked almonds
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 1 cinnamon stick
- 1 tsp dried oregano
- 300 ml chicken stock
- 40 g green olives, pitted
Nutrition (per serving)
- Calories
- 493 kcal
- Protein
- 37.6 g
- Carbohydrate
- 7.8 g
- of which sugars
- 5.9 g
- Fat
- 33.7 g
- of which saturates
- 7.9 g
- Fibre
- 3.2 g
- Salt
- 1.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the chicken thighs in a large pan, then set aside.
- 2
Toast the flaked almonds in the same pan for 2 minutes, then blend with the plum tomatoes, onion and garlic cloves until smooth.
- 3
Return the sauce to the pan with the cinnamon stick, dried oregano and chicken stock, then add the chicken.
- 4
Cover and simmer for 35 minutes until the chicken is cooked through with no pink remaining.
- 5
Stir in the green olives and simmer for a further 5 minutes before serving.
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