Mexican Orange & Almond Chicken
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A flavorful Mexican-inspired chicken dish with a creamy almond and orange sauce, served with tortilla chips.
Ingredients
- 2 tbsp olive oil
- 4 chicken thighs on the bone
- 2 clove garlic finely chopped
- 1 4/15 cups chicken stock
- 2 red jalapeño chillies
- 2 red bell peppers deseeded and cut into 8 pieces each
- 1 10/13 oz blanched almonds
- 4 spring onions finely chopped
- 1 orange juice of
- 1 1/7 cups thick Greek-style yogurt
- sea salt
- freshly ground black pepper
- tortilla chips to serve
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 277 mg
- Iron: 5.09 mg
- Magnesium: 130 mg
- Phosphorus: 574 mg
- Potassium: 1370 mg
- Zinc: 4.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- 4 chicken thighs on the bone
- 1 4/15 cups chicken stock
- 2 red jalapeño chillies
- 1 10/13 oz blanched almonds
- 1 1/7 cups thick Greek-style yogurt
- sea salt
- freshly ground black pepper
Prepare
- 2 clove garlic, finely chopped
- 2 red bell peppers, deseeded and cut into 8 pieces each
- 4 spring onions, finely chopped
- 1 orange, juice of
- tortilla chips, to serve
Let's Cook
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Step 1.
Heat the oil in a flameproof casserole dish (Dutch oven) over high heat. Add the chicken thighs skin-side down and cook for 3–4 minutes until the skin is golden brown. Turn the chicken over, add the garlic, and cook for 30 seconds until fragrant. Pour in the chicken stock and bring to a boil. Cover, reduce heat to low, and simmer gently for 20 minutes until the chicken is cooked through and tender.
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Step 2.
While the chicken simmers, heat a medium frying pan or skillet over medium-high heat. Add the jalapeño chillies and red bell peppers. Char them, turning occasionally, for 3–4 minutes until they develop blackened areas. Once cool enough to handle, skin and deseed the chillies, and remove any really charred bits from the peppers. Finely slice the peppers and chillies.
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Step 3.
Put the almonds into a food processor and pulse a few times until fairly well ground but still retaining some chunky texture.
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Step 4.
After the chicken has simmered for 20 minutes, bring it back to a boil over medium heat. Add the sliced chillies, peppers, ground almonds, spring onions, orange juice, and a generous pinch of salt and pepper. Stir to combine well and cook for 10 minutes.
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Step 5.
Reduce the heat to low and stir in the yogurt. Simmer gently, stirring occasionally, for 10 minutes until the sauce thickens to a soup-like consistency. Serve immediately with tortilla chips on the side.