Ingredients

• 1 kg roma tomato, seeded and chopped (2.2 lbs)
• 4 tablespoons olive oil
• 4 chicken breast fillets
• 1 large onion, halved then sliced
• 2 -3 garlic cloves, finely minced
• 1 red bell pepper, seeded and thinly sliced
• 150 ml dry sherry (about 2/3 cup)
• 6 -8 saffron strands, soaked in 2 tsp boiling water
• 1 bay leaf
• 1 cinnamon stick, short
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons breadcrumbs
• 1/2 tablespoon paprika, smoky (I use pimenton)
• 1 tablespoon almonds (sliced or chopped)

Instructions

1. Heat 4 TBS olive oil in a heavy pan over medium heat, then fry the chicken for about 10 minutes or until golden on all sides; remove and set aside.

2. Add the onions, garlic and pepper to the pan and saute until the onion is golden.

3. Add the tomatoes, sherry and saffron with water and bring to a simmer.

4. Cook 10-15 minutes to evaporate excess liquid (you want to arrive at a fairly thick sauce at this stage).

5. Return chicken to pan along with bay leaf, cinnamon stick, salt and pepper.

6. Bring to a simmer, cover loosely and cook for about 30 minutes until the chicken is tender and completely cooked and the sauce thickened.

7. To finish, heat 1 TBS oil over medium-high heat in a small skillet and fry the breadcrumbs and almonds till golden (stirring all the while); remove from heat and stir in the paprika, mixing well.

8. Serve each breast with sauce and with almond mixture sprinkled over the top of all.