Chicken breast fillet in almond sauce

Chicken breast fillets from the oven

1. Place the dry patted chicken breast fillets in an ovenproof dish.
2. Mix the olive oil with the paprika powder in a small bowl and season generously with salt and pepper.
3. Rub the paprika oil all over the chicken breast fillets.
4. Pour the white wine into the ovenproof dish next to the seasoned fillets.
5. Cook the chicken breast fillets in a 180° oven for approx. 20 minutes until the thickest part of the meat no longer exudes reddish juice when tested with a needle.
6. Remove the chicken fillets from the oven, cover and leave to rest for approx. 10 minutes.

Almond sauce

1. Peel and finely dice the onion.
2. Peel and finely dice the garlic.
3. Heat a medium saucepan without adding any fat.
4. Add the cumin, coriander, the grounded cinnamon and chopped almonds to the hot pan and fry, stirring constantly, until a spicy roasted aroma emerges.
5. Reduce the heat and add the olive oil, diced onion and garlic to the roasted spiced almonds.
6. Sauté the onion and garlic cubes until they are translucent.
7. Add the ground almonds and saffron to the pan.
8. Gradually stir in the vegetable stock.
9. Simmer the almond sauce for approx. 8 minutes.
10. If necessary, reduce the almond sauce until it reaches the desired creamy consistency and season with salt and pepper to taste.

Chicken breast fillets with almond sauce

1. Cut the chicken breast fillets into approx. 2 cm thick slices.
2. Pour the almond sauce over the slices of meat.

Eggplant and manchego tapas

Grilled eggplant slices

1. Cut the eggplant into 10 slices.
2. Place the inner 8 eggplant slices on a plate with kitchen paper, salt all over, leave to soak in water for approx. 10 minutes and pat dry.
3. Heat the oil in a pan. Grill the eggplants on both sides until golden brown.

Tapas filling

1. Quarter the tomato, remove the seeds, cut into fine cubes and place in a small bowl.
2. Finely chop the olives and add to the tomato cubes in the small bowl.
3. Cut the woody part off the parsley stalks, chop the remaining parsley and add to the small bowl.
4. Pluck the leaves from the thyme sprigs and add to the small bowl.
5. Grate the Manchego and place half of the grated Manchego on a plate and the other half in the small bowl.
6. Peel and finely dice the onion.
7. Peel and finely dice the garlic.
8. Heat a pan and dry-fry the breadcrumbs until fragrant.
9. Add a little olive oil and the diced onion and garlic to the breadcrumbs and sauté until the onions are translucent.
10. Pour the sautéed mixture from the pan into the small bowl and mix everything well.

Eggplant and manchego tapas

1. Season the breadcrumb and vegetable mixture with salt and cayenne pepper and spread over 4 of the 8 slices of eggplant.
2. Place the remaining 4 slices of eggplant on top of the breadcrumb and vegetable mixture.
3. Sprinkle the 4 eggplant tapas with the remaining Manchego and bake in a 180° oven for approx. 10 minutes until the cheese has melted golden brown.