Baked chicken with almond cream and cinnamon

⏱ Preparation time: 15 minutes | ⏱ Cooking time: 45 minutes | 👥 Servings: 3–4 people

A comforting, flavor-packed recipe. The roast chicken is served with a creamy sauce made from its own juices and almond & cinnamon cream, creating an aromatic and very special combination. Served with couscous, it becomes a complete, balanced dish.

Ingredients:

• 2 chicken breasts or 4 thighs
• 1 onion
• 2 garlic cloves
• 4 carrots
• 1 handful of raisins and dried apricots
• Crema de almendra y canela
• 150 g couscous
• A splash of chicken stock or water
• Extra virgin olive oil
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 180 °C.
2. Place the chicken thighs in a pot or roasting pan with the onion sliced julienne, the whole garlic cloves, and the carrots in pieces. Add the bay leaves, raisins, and dried apricots.
3. Pour over a splash of chicken stock, a good drizzle of olive oil, salt, and pepper.
4. Cover the pot and roast for 30 minutes.
5. After that time, remove the lid and baste the chicken with its juices. Add the two tablespoons of almond & cinnamon cream to the pan juices and stir gently so it blends into the sauce.
6. Return the pan to the oven uncovered for about 15 more minutes so the chicken browns well and the sauce thickens slightly.
7. Meanwhile, prepare the couscous by placing the grains in a bowl and adding the hot water or stock. Cover the bowl for a few minutes, then fluff the grains with a fork.
8. Serve the chicken with the vegetables and the sauce on top, accompanied by couscous.