|(Sally Pasley Vargas for The Boston Globe)|
Spanish-style chicken with almonds, raisins, and olives
Serves 4 with leftovers
|6||skinless, boneless chicken breasts (7 to 8 ounces each)|
|1||teaspoon grated orange rind|
|Juice of 2 oranges|
|1||small clove garlic, finely chopped|
|4||tablespoons chopped fresh parsley|
|4||tablespoons olive oil, and more if needed|
|Salt and pepper, to taste|
|1/2||cup sliced almonds|
|1/2||cup chicken stock, and more if needed|
|3||tablespoons golden raisins|
|1/2||cup pitted green olives|
|1/3||cup medium-dry sherry|
2. In a bowl, stir the orange rind and juice, garlic, 2 tablespoons of the parsley, 2 tablespoons of the olive oil, salt, and pepper until well mixed. Add the chicken pieces and toss well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. In a large skillet over medium heat, cook the almonds in a dry pan, stirring constantly, for 1 to 2 minutes or until they brown. Remove them from the pan and set aside.
4. Remove the chicken from the marinade; shake off the excess.
5. In the skillet, heat the remaining 2 tablespoons olive oil over medium-high heat until it shimmers. Add the chicken breasts - in batches if necessary to avoid crowding - and cook 2 minutes on a side or until brown. Transfer to a plate and cook the remaining breasts if necessary, adding more olive oil to the pan if necessary. Remove all the chicken from the pan.
6. Pour in the chicken stock and stir well to scrape up the brown bits. Add the raisins, olives, sherry, and almonds. Let the mixture bubble steadily for 1 minute. Return the chicken to the sauce, cover the pan, and cook for 10 to 12 minutes or until the chicken is cooked through. Add more chicken stock to the pan if it seems dry. Taste the sauce for seasoning and add more salt and pepper, if you like.
7. Set 1 breast on each of 4 dinner plates (save 2 breasts for the chilaquiles). Spoon the sauce over the breasts and sprinkle with the remaining 2 tablespoons parsley.