Spanish by origin, these grilled chicken quarters in almond sauce are packed with flavor.
It only makes sense that as the second largest almond grower, Spain is bound to have some incredible ideas about using the tasty nut. This chicken quarters in almond sauce or pollo en salsa de almendra has to be one of their best. It’s also one of my favorites. But then again, I go nuts over anything almond.
This chicken dish gets a flavor infusion from the somewhat bitter almond, which gets tamed by the sweetness of tomatoes and an additional kick in the flavor pants from the grill. I think you’re going to like the flavor profile of the almond sauce.
For additional flavor, add some smoking chips to the fire. Of course, almond wood…the shells if you can find them.
- 4 chicken quarters
- 2 medium onions, chopped
- 6 garlic cloves, diced
- 2 bay leaves
- 1/4 cup extra virgin olive oil
- 1 10 oz. can of diced tomatoes with green chilies (Ro-tel)
- 1 cup water
- 1 cup dry white wine
- 1 cup almonds, finely ground
- 2 tablespoons flour
- 1 tablespoon dried thyme
- 3 teaspoons almond extract
- salt and pepper to taste
- 1 tablespoon slivered almonds for garnish
- pasta or rice for serving (optional)
- Trim chicken of any excess fat and salt and pepper each side.
- Preheat a grill to high and set up for two heat zone cooking. (heat on only half the grill)
- Sear chicken directly over fire for about 5 minutes per side. Remove and set aside.
- Place a dutch oven or disposable aluminum pan directly over the fire and add the olive oil. When hot, saute onions and garlic until translucent.
- Add the tomatoes and whisk in the flour.
- Add remaining ingredients and season with salt and pepper to taste. Mix ingredients until well blended.
- Add chicken and move to the cooler side of the grill. Cover with lid or heavy-duty aluminum foil. Close grill and cook for about 1-1/2 hours while stirring each 20 minutes.
- Chicken is done when an instant-read meat thermometer inserted into the thigh reads 170 to 175℉ (77 to 79C)
- Remove chicken from sauce and allow to rest for 10 minutes. Top with a ladle of sauce and garnish with the slivered almonds. Goes perfect on a bed of rice or angel hair pasta.