Barney Butter Spanish Almond Chicken Recipe
This recipe was created by Michele Thompson, MS, Channel Editor for SheKnows.com and Food Editor for ChefMom.com.
In addition to being a great recipe writer, Michele is an adventurous – and primarily healthy – personal chef.
Summary
Difficulty LevelMediumServings4
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Small, thinly sliced | |
| 1 carrot, finely diced | ||
| Garlic | 2 Clove (5gm), thinly sliced | |
| Mushrooms package | 1 , sliced | |
| Ground black pepper | 1 To taste | |
| 1-1/4 pound boneless skinless chicken breasts, cut into bite-sized pieces | ||
| Pinch of saffron (rubbed finely before adding) | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Juice and zest of a small lemon | ||
| Water | 1/2 Cup (16 tbs) | |
| Pinch of ground cloves | ||
| Pinch of ground ginger | ||
| Dried thyme | 1/2 Teaspoon | |
| Generous 1/2 cup smooth almond butter | ||
| Baby spinach leaves package | 1 | |
| Toasted sliced almonds | ||
| Finely chopped fresh parsley | ||
| Salt | To Taste | |
Directions
1. Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot, garlic and mushrooms and cook, stirring often, for 3 minutes. Season with salt and pepper and continue to cook, stirring for 2 more minutes.
2. Add chicken and cook, stirring, until chicken is just cooked through. Meanwhile, dissolve saffron in sherry. Add sherry, lemon juice and zest, and water to chicken, stirring to combine. Bring to a simmer.
3. Stir in cloves, ginger, thyme and almond butter. Bring to a simmer and let cook for 5 minutes. Add spinach and cook, stirring, until spinach is wilted. Reduce heat to medium-low and let simmer for 10 minutes to combine flavors. Serve hot, garnished with toasted sliced almonds and parsley.
If you like this recipe, visit BarneyButter.com to see more like it!
2. Add chicken and cook, stirring, until chicken is just cooked through. Meanwhile, dissolve saffron in sherry. Add sherry, lemon juice and zest, and water to chicken, stirring to combine. Bring to a simmer.
3. Stir in cloves, ginger, thyme and almond butter. Bring to a simmer and let cook for 5 minutes. Add spinach and cook, stirring, until spinach is wilted. Reduce heat to medium-low and let simmer for 10 minutes to combine flavors. Serve hot, garnished with toasted sliced almonds and parsley.
If you like this recipe, visit BarneyButter.com to see more like it!
Chef
