Chicken in Catalan Romanesco sauce

Ingredients:

• 8 bone-in chicken thighs
• 2 red bell peppers (or 1 red and 1 yellow)
• 1/2 cup blanched raw almonds
• 1/2 cup chicken broth
• 1/2 cup fresh parsley leaves
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 2 large crushed cloves of garlic
• 1 Fresno chili pepper
• 1/2 large red onion, coarsely chopped
• 1 large non-hybrid tomato
• 2 tablespoons extra virgin olive oil
• 1 tsp smoked sweet paprika
• Salt and ground black pepper
• 1/2 tbsp. dry sherry

Preparation:

1. Char the bell peppers under a broiler or on a gas burner, turning occasionally. Place the peppers in a bowl, cover with plastic wrap, and let them skewer. Remove the charred skin and remove the seeds.
2. Meanwhile, toast the almonds in a frying pan or oven until golden brown and let cool.
   
   Place the roasted bell pepper in a food processor along with the almonds, chicken broth, parsley, orange and lemon juice and zest, garlic, chili pepper, and red onion. Grate the tomato using a box grater with large holes. Remove the skin and add the tomato pulp to the food processor. Puree until smooth.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Season the chicken with paprika, salt, and pepper and brown for 3-4 minutes on each side. Add the sherry and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
   
   Add the roasted pepper sauce, reduce heat, and simmer, loosely covered, until the chicken is cooked through, 10-12 minutes. Transfer the chicken to plates and spoon the sauce over the chicken.