Step 2

Heat 2 tbsp of the oil in a broad, shallow casserole. Cook the garlic until pale gold, then add the blanched almonds and bread. Fry until everything is golden. Transfer to a food processor with salt, pepper and parsley and blitz to a rough paste (the picada). Set aside.

Step 3

Heat the remaining 2 tbsp oil in the pan and brown the chicken thighs all over, seasoning as you go. Transfer to a bowl and set aside.

Step 4

Remove all but about 2 tbsp of fat from the pan. Cook the onion, carrot and celery until golden. Add the sherry, scraping up any browned bits. Pour in the stock and saffron water and bring to the boil, then reduce to a simmer.

Step 5

Add the cinnamon stick, cloves and bay leaves. Return the chicken to the pan with its juices. Season and gently cook with the lid on for about 40 minutes.

Step 6

Transfer the chicken to a bowl, cover with foil to keep warm. Separate the hard-boiled egg yolks and whites. Roughly chop the whites. Mash the yolks and mix with a couple of tbsp of the hot sauce.

Step 7

Bring the sauce to the boil to reduce slightly. Remove the bay leaves and cinnamon stick. Reduce the heat and stir in the egg yolk mixture. Cook for a few minutes until thickened, then stir in the picada to thicken further.

Step 8

Return the chicken to the pan and heat for about 3 minutes, spooning sauce over it. Season to taste. Scatter with the remaining parsley, almond pieces and chopped egg whites. Serve with rice.