Red Capsicum Chicken with an Almond Crust


Red Capsicum Chicken with an Almond Crust
Cook Time: 80
Servings: 6


3-4 tablespoons olive oil
1kg chicken thighs, skinned, bones in
1 onion, finely chopped
4 cloves garlic, roughly chopped
3 red capsicums, deseeded and sliced
400g can chopped tomatoes
1/2 teaspoon saffron threads, soaked in 1 tablespoon warm water
1/2 cup Spanish sherry
1 sprig thyme
1 bay leaf
salt and pepper

1 tablespoon olive oil
3/4 cup breadcrumbs
1/4 cup sliced almonds
1/2 teaspoon Spanish smoked paprika
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Jan 2009)
Recipe ID: 100005


I love the combination of textures in this dish - the chicken soft and falling away from the bone, nestled beneath the golden crunch of the crust.


Preheat oven to 200C.

Heat the oil in a large oven proof frying pan or casserole dish over high heat and cook the chicken on both sides until browned. Remove the chicken from the pan & set aside.

Add the onion, garlic and capsicums and cook for 2-3 minutes. Return the chicken to the pan along with the tomatoes, saffron and water, sherry, thyme and bay leaf. Season with salt and pepper. Reduce the heat to low and leave to simmer gently while you make the topping.

To make the topping, mix all the ingredients together and sprinkle over the chicken. Cover with foil or a lid and bake for 45 minutes. Uncover and cook for a further 15 minutes or until golden and the liquid has reduced a little.


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