Egyptian Yellow Chicken With Almonds

• 8 pieces chicken
• salt
• fresh ground black pepper
• 4 garlic cloves, pressed
• 1 teaspoon saffron
• 1/2 cup olive oil
• 1 tablespoon parsley, finely chopped
• 1 1/4 cups boiling water or 1 1/4 cups chicken stock
• 1/2 cup whole almond, blanched
• 5 hard-boiled eggs, shelled and quartered

1. Rinse chicken and pat dry. Sprinkle with salt and pepper.
2. Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic.
3. Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
4. Cover the pan tightly and simmer for 1 hour until the chicken is tender.
5. Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries.
6. Serve covered with eggs and almonds.

chicken, salt, fresh ground black pepper, garlic, saffron, olive oil, parsley, boiling water, whole almond, eggs

Taken from www.food.com/recipe/egyptian-yellow-chicken-with-almonds-426343 (may not work)