Meat mains
Chicken with almonds and grapes
Chicken gently fried until rich and succulent, then combined with a creamy but sharp almond sauce and sweet, juicy grapes. This quick delicious dish makes a good weeknight dinner. Pair with a green salad and new potatoes, light pasta or rice.
Ingredients
- 100g flaked or whole blanched almonds
- 2 tbsp sherry vinegar
- 400 ml water
- 4 tbsp olive oil
- 500g diced chicken
- 8 garlic cloves, skin on
- 40 seedless grapes
- 2 bay leaves
- 100ml fino sherry
Method
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Step 1
Grind the almonds to a fine paste, then slowly add the vinegar and 250ml of water, until the paste has a smooth consistency. Set aside.
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Step 2
Heat the olive oil in a frying pan and fry the garlic cloves for 3-4 minutes on either side. Remove.
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Step 3
Season the chicken and fry in the pan, keeping it on the move until it begins to colour (about 5 minutes). Add the grapes, garlic and bay leaves and cook for another minute or so.
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Step 4
Add the sherry, turn down to a simmer and cook for a further 5 minutes. Stir in the ground almond puree and slowly add the rest of the water until you have a nice creamy consistency.
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Step 5
Serve immediately.
