Ingredients

For the chicken with oranges:

• 2 pounds boneless, skinless chicken breasts cut into large chunks – buy smaller pieces of breast meat (5-6 ounces each), which are more tender than larger pieces
• Salt and pepper
• Flour, for dredging
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 2 blood oranges or organic oranges, thinly sliced with rind
• 2 large shallots, thinly sliced into rings
• 4 cloves garlic, finely chopped
• 1 tablespoon rosemary, finely chopped
• 2 tablespoons thyme, finely chopped
• 1/2 cup dry sherry
• 1 cup chicken stock
• 2 tablespoons butter
• A handful of flat leaf parsley, coarsely chopped

For the rice:

• 2 tablespoons butter
• 1/2 cup broken spaghetti or orzo pasta
• 1 cup white rice
• A generous pinch of saffron threads (24-30 threads)
• 1 cinnamon stick
• 1 bay leaf
• Salt and pepper
• 2 1/2 cups chicken stock, divided
• 1 cup Marcona almonds, chopped

Description

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