Rinse the chicken, dry it and cut it into pieces (according to the number of people). Season with salt and pepper. Remove the garlic cloves and the peel of the onion and chop finely. Cut the bread into cubes. Cut the bell bell pepper in half, remove the white septum and the seeds, rinse and cut into cubes. Heat one third of the olive oil in a pan and fry the onions, bread cubes, garlic and the ground almond kernels until golden. Then remove everything together and set aside. Heat the remaining olive oil in the Reindl and roast the chicken pieces on all sides until golden brown (approx. 20 min). Remove chicken pieces from the Reindl. Add clear soup (1) and white wine and simmer for a while. From this clear soup take a small mass(2) and let saffron melt in it, mix with the garlic-onion-bread-almond-mixture and the parsley to a creamy paste (maybe work with a blender).
Blend this paste into the remaining chicken stock with the juice of one lemon.
Season heartily with the spices. Add the diced peppers and chicken pieces to the sauce and steam on low heat for another 10-15 minutes.
Serve with saffron rice or white bread.
Bread units : 1.5
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