1/2 lb ground chicken
3/4 cup bread crumbs
1 garlic clove, crushed
1.5 tbsp chopped flatleaf parsley
1/2 tsp lemon zest (grated rind of the lemon)
Olive oil for pan frying
1/2 cup slivered almonds
1/4 cup finely chopped red onion
1 bay leaf
2 garlic cloves, crushed
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp smoked paprika
1 whole clove
2 tbsp white wine
2 tbsp sherry
1/2 cup chicken stock (not the powdered chicken base)
Pinch of saffron
1 hard boiled egg finely chopped, yolk removed and set aside.
1 tbsp lemon juice
Mix all chicken ingredients together in a bowl and season with salt and pepper. Cover and place in the fridge to let flavours develop.
Pour two or three ounces of olive oil in a small pan. Lightly saute the almonds on a medium heat until they’re golden brown, about five minutes. Remove them with a slotted spoon onto a paper towel to dry.
Add onion to the oil and saute until soft and then add in cumin, cinnamon, bay leaf, paprika, garlic and the clove. Heat for about a minute until fragrant. Add the stock, wine, sherry and saffron. Let boil gently for five minutes then remove from the heat. Discard the clove and the bay leaf.
Finely chop the almonds and egg yolk together and add the lemon juice to form a paste.
Divide the chicken into 12 equal portions and flatten into patties. In another pan (Teflon or cast iron) add olive oil and heat to medium. Place the patties into the pan and fry for 12 mins each side or until cooked through and nicely browned. Cover and set aside to keep warm.
Reheat the sauce and add the almond mixture and stir to thicken.
Arrange the cakes on a platter and drape sauce over top or use as a dip. Garnish with chopped egg white.