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Chicken in a velvety almond sauce blended with dried chiles and warm spices. Rich in protein and healthy fats, this elegant dish brings a sophisticated touch to family gatherings.
Toast the almonds in a large dry skillet over medium heat, stirring constantly for 4–5 minutes until golden and fragrant. Remove from pan and set aside.
In the same skillet, heat 1 tbsp olive oil over medium heat. Add dried chiles and toast for 1 minute until just puffed, turning quickly to avoid burning, then transfer to a bowl and cover with hot water for 10 minutes.
Add remaining olive oil to the skillet and sauté chopped onion and garlic for 3–4 minutes on medium-low until just softened, taking care not to brown.
In a blender, combine softened chiles (drained), toasted almonds, bread pieces, sautéed onion and garlic, spices (cinnamon, cumin, peppercorns), and half the chicken broth. Blend until very smooth, scraping sides as needed.
In a heavy pot over medium-high heat, lightly brown chicken on both sides (8–10 minutes). Pour almond-chile puree into the pot and add the rest of the broth. Bring to a simmer, then reduce heat to low. Cover and cook gently for 35–40 minutes, stirring occasionally, until chicken is cooked through and sauce thickens to a velvet texture. Adjust salt to taste.
