Instructions

Chop the chicken and season to taste. Heat a little bit of olive oil in the skillet of a Magefesa cookware set. When hot, add the garlic and fry the almonds lightly. Remove and keep. Brown the fried bread slices with the same oil until well browned, remove and do the same with the chicken liver.
Set all the ingredients in the whisk glass of a Magefesa blender, add the poultry stock and season with some saffron threads, parsley and cloves.  Grind the whole until you get a fine homogeneous cream. Take advantage of the remaining oil and brown the chicken in batches in a 24cm pot of our Magefesa Cookware set. Once chicken is brown, fry the onion lightly over medium heat for 8 or 10 minutes. Incorporate the grinded fry-up and add the whole to the pot. Let it cook over medium-low heat and cover with the lid for 90 minutes. Once time has elapsed, check meat doneness and adjust seasoning. Let it rest for about 20 minutes before serving.

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