Easiest Way to Make Speedy Chicken casserole with almonds and pinenuts (Pollo al horno con almendras y piñones)

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The ingredients needed to make Chicken casserole with almonds and pinenuts (Pollo al horno con almendras y piñones):

1. Take 1 chicken in pieces.
2. Take 6 small potatoes
3. Take 2 ripe tomatoes
4. Make ready 3 medium-sized onions
5. Make ready 6 desert spoonfuls of olive oil
6. Prepare 100 grams pinenuts
7. Take 100 grams almonds
8. Take 1 small glass of white wine
9. Make ready Juice of half a lemon
10. Get 2 cloves garlic
11. Prepare 1 sprig of parsley
12. Make ready 1 sprig of thyme
13. Get Pepper
14. Prepare 1 chicken stock cube
15. Take salt

Heat oil in a large, flameproof casserole. This oregano- and garlic-spiked chicken is one of the most popular dishes at Sol Food in Marin. Crumble the slices of toast until you have large breadcrumbs. Fry the whole garlic cloves in a little butter and remove when golden brown.

Instructions to make Chicken casserole with almonds and pinenuts (Pollo al horno con almendras y piñones):

1. Prepare an oven dish amde of glass or clay. Rub the bottom with a clove of garlic and then put the chicken pieces inside it.
2. Peel the potatoes and onions. Cut them into large pieces and put them in the oven dish with the chicken. Do the same with the tomatoes.
3. Chop the garlic and sprinkle on top with small pieces of parsley and thyme. Add the lemon juice, pinenuts, almonds, pepper and salt.
4. Disolve the stock cube in a small glass of warm water and pour onto the chicken. Then pour on the glass of white wine and the oil. Try to make sure that all these liquids are poured over the ingredients as evenly as possible.
5. Put the oven dish in the middle of the oven and leave it to cook for an hour and a half at 180º. When all the ingredients are cooked, take the oven dish out of the oven and serve.

Crumble the slices of toast until you have large breadcrumbs. Fry the whole garlic cloves in a little butter and remove when golden brown. Replace the onions and chicken to the pot, make sure that the chicken is JUST covered with liquid, add more stock if needed. Partially cover the pot, reduce the heat and cook till chicken is tender. Add the peas, parsley and almonds.

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