This is a variation on a Spanish rabbit in almond sauce recipe. It's a bit trickier to get fresh rabbit in Williamsburg than it is in Andalusia. And I didn't have any almonds last night, so cashews went in instead. But it was very tasty nonetheless. The trick I find with any kind of stew like this is to simmer for a long time til the meat is just melting away.
Salt and pepper the skinless chicken pieces and set aside.
Saute slowly a chopped onion and 4 garlic cloves with 20 almonds (30 cashews) and set aside.
Brown the chicken in the same pot.
In a food processor or blender puree the onion mix with 1 raw clove garlic, 10 peppercorns, 1/4 tsp saffron, 1 tbs parsley, 1/4 tsp cinnamon, 2 cloves, 1 tsp salt. To this paste add 50ml water and 250 ml of dry white wine.
Add the sauce mix to the chicken and simmer covered for an hour or more til the meat is moist and falls off the bone. If the chicken is very big you might want to increase the sauce quantities. Check for seasoning, salt, pepper, maybe a squeeze of lemon juice.
On the side, sauteed kale with garlic, chili, and olive oil.
