Chicken with almonds and green olives from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allisonsemele on February 03, 2023

    Very tasty, savory dish. Served with white rice and kale sautéed with smoked paprika and sherry vinegar, which went well. Used regular almonds. I could not taste the saffron. I would either add it directly to the braising liquid or omit it next time.

  • rionafaith on August 26, 2017

    Very tasty. The breadcrumbs and almonds (I used regular generic ones, not Marcona) thicken the sauce and make it super rich and delicious while adding some interesting texture. Yum!

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