Chicken with almonds and grapes recipe image

Print Chicken with almonds and grapes

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.

Ingredients

  • 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

Method

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