Pic of Chicken with almonds and grapes

Chicken with almonds and grapes

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Meat mains

Chicken with almonds and grapes

Main Serves 4 35 min
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.


  • 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


Prep time: 10 min
Cooking time: 25 min
  • 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.
  • Step 2

    Heat the olive oil in a frying pan and fry the garlic cloves for 3-4 minutes on either side. Remove.
  • 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.
  • 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.
  • Step 5

    Serve immediately.

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