1 1/2 kg chicken
8 prawns
6 ripe tomatoes, peeled and seedless
2 carrots
3 onions
800 g toasted almonds
3 shallots
1 small bunch of herbs
1 dl chicken broth
Olive oil
2 small glasses of brandy
Salt
Pepper

Cut the chicken into pieces, season and brown it in a frying pan with the olive oil. sauté the prawns too. Chop the vegetables and fry them gently with the onions, shallots and the small bunch of herbs in a separate frying pan. Place the chicken pieces and the prawns flat in an earthenware dish and add the oil they were fried in. Cook on a low flame and when it is hot, pour on the brandy. Wait a few minutes for it to evaporate, then add the vegetable sauce and the hot chicken broth. Leave to boil a further 15 minutes or so, but add the ground toasted almonds before it reaches boiling point. Once cooked, carefully separate the chicken and the prawns.

Pass the sauce through a colander Place the chicken and the prawns in a serving dish and pour on the sauce, making sure it is hot. Serve immediately.