Mains
Chicken in Almond and Vinegar Sauce
Ingredients
- - 800 g (1.75 lb) chicken thighs, bone-in
- - 2 tbsp olive oil
- - 1 onion, finely chopped
- - 500 ml (2 cups) chicken broth
- - 100 g (1 cup) ground almonds
- - 3 tbsp white wine vinegar
- - 1 tbsp honey
- - 1/2 tsp ground cinnamon
- - 1/4 tsp ground saffron threads, steeped in 2 tbsp warm water
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 2 tbsp toasted flaked almonds, to serve
Method
- Heat the oil in the pan and brown the chicken thighs on both sides over medium-high heat, about 8 minutes. Set aside.
- Add the onion to the pan and cook for 5 minutes until softened.
- Stir in the broth, ground almonds, vinegar, honey, cinnamon and saffron water, mixing until smooth.
- Return the chicken to the pan, bring to a gentle simmer, cover, and cook for 30-35 minutes until the chicken is fully cooked and the sauce has thickened.
- Season with salt and pepper, and scatter with toasted flaked almonds before serving.
Native Name: Zirbaj
Cultural Background: Zirbaj, a braised poultry dish thickened with ground almonds and sharpened with vinegar, is recorded among
the Sassanid Persian dishes preserved in later Arabic culinary writing, standing alongside sikbaj as one of the
best-documented survivals of the ancient Persian court kitchen. Ground nuts were a common thickener across
the region before the wider use of flour-based roux.
Tips:
– Whisk the ground almonds into the broth thoroughly before adding to avoid lumps.
– Toast the flaked almonds in a dry pan for a couple of minutes until golden for the best finish.
Variations:
– Use bone-in chicken breast instead of thighs for a leaner dish, reducing cooking time slightly.
– Add a handful of dried apricots for extra sweetness, similar to Sikbaj.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan over low heat, stirring occasionally and adding a little broth if the sauce has
thickened too much.
Nutrition: Per serving: approx. 480 kcal, 36 g protein, 12 g carbohydrate, 32 g fat, 3.5 g fibre.
FAQs:
Q: Can I use ground almonds bought pre-made?
A: Yes, shop-bought ground almonds work perfectly well and save time over grinding your own.
Q: Is saffron essential to this recipe?
A: It adds characteristic colour and aroma, but the dish will still work reasonably well without it if unavailable.