Chicken breast with nuts: mozarabic chicken

Preparation

1. We chop the almonds during 6 seconds at speed 7. We take out and reserve.

2. We put the olive oil in the glass and heat it for [b] 4 minutes, 100º, speed 1.

3. [/B]

4. Meanwhile, we clean and chop the breasts. We will cut medium pieces (about 1 cm), which are not too small so that they do not fall apart when we cook it. Season and reserve.

5. We peel the garlic and add them to the glass. We fry them during 2 minutes, 100º, speed 1.

6. We incorporate the onion into large pieces. We chop 5 seconds at speed 4.

7. Sauté for 5 minutes, 100º, speed 1.

8. Add the pepper and carrots washed already in large pieces. We chop during 5 seconds at speed 5.

9. Add half a teaspoon of salt and sauté for 5 minutes, 100º, speed 1.

10. Add the tomatoes and a teaspoon of sugar. Sauté for 7 minutes, Varoma temperature, speed 1.

11. We taste the sauce, rectify the salt and add the butterfly (if the amount of vegetables does not allow us to maneuver well to put the butterfly, remove part of it in a container, put the butterfly and add the vegetables again). Add the chicken and sauté for [b] 5 minutes, Varoma temperature, spoon speed.

12. [/B]

13. Meanwhile, we pit the dates and cut them into 3 or 4 pieces.

14. Add the almonds, dates, raisins, water, a teaspoon of cinnamon, a teaspoon of cumin, 1 clove, 1 cardamom (without the pod, only the inner seeds), a pinch of nutmeg (less than half a teaspoon) , half a teaspoon of turmeric powder, half a chilli (if you don't want it to be chopped, omit it) and black pepper to taste.

15. We program 20 minutes, Varoma temperature, spoon speed, without beaker.

16. We taste and rectify the salt. If we add, we program one more minute of time. The sauce should be thick. If at the end of time, you see it too liquid, program 5 more minutes, Varoma temperature, spoon speed, without beaker.