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🍽️ Spanish-style Chicken with Creamy Egg Sauce

679 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg)
• 1 onion
• 2 garlic cloves
• 3 tbsp clarified butter
• 1 tbsp flour
• 500 ml chicken broth
• 100 ml sherry
• 1 small box saffron (0,1 g)
• 4 tomatoes
• 2 eggs
• 40 g ground almond kernels
• 150 g peas
• 2 egg yolks
• lemon juice
• salt
• pepper (from the mill)
• coriander greens (for garnishing)

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Remove the skin from the chicken.
4. 4. Separate the meat from the bones.
5. 5. Cut the chicken meat into small cubes.
6. 6. Peel the onion and the garlic.
7. 7. Dice the onion and garlic very finely.
8. 8. Heat one tablespoon of ghee in a pot.
9. 9. Fry the chicken cubes in the hot fat.
10. 10. Remove the fried meat from the pot and set it aside.
11. 11. Add the finely diced onion and garlic to the remaining fat.
12. 12. Sauté the vegetables briefly until they become soft.
13. 13. Dust the vegetables with flour.
14. 14. Deglaze the mixture with the broth.
15. 15. Add the sherry.
16. 16. Let the sauce simmer gently while stirring occasionally.
17. 17. Add the saffron to the sauce.
18. 18. Pour hot water over the tomatoes.
19. 19. Shock the tomatoes immediately with cold water.
20. 20. Remove the skin from the tomatoes.
21. 21. Cut the tomatoes into quarters.
22. 22. Remove the seeds from the tomatoes.
23. 23. Boil the eggs until hard-boiled.
24. 24. Shock the boiled eggs with cold water.
25. 25. Peel the cooled eggs.
26. 26. Cut the eggs in half.
27. 27. Dice the egg whites into small pieces.
28. 28. Mix the egg yolks with the almonds.
29. 29. Add four tablespoons of the sauce to the egg yolks.
30. 30. Stir the raw egg yolks into the sauce.
31. 31. Do not let the sauce boil anymore to prevent curdling.
32. 32. Add the tomato pieces to the sauce.
33. 33. Add the chicken meat to the sauce.
34. 34. Add the peas to the sauce.
35. 35. Let everything simmer for five to ten minutes.
36. 36. Season the sauce with lemon juice.
37. 37. Season the sauce with salt.
38. 38. Season the sauce with pepper.
39. 39. Distribute the dish onto plates.
40. 40. Garnish the dish with the diced egg whites.
41. 41. Garnish the dish with coriander.
42. 42. Serve the dish warm.

Nutrition per serving

• kcal: 679
• Protein: 78 g · Fett/Fat: 32 g · Carbs: 13 g