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1
Put the raisins in a bowl and pour in the sherry. Set aside to plump up. Season the flour with the salt and pepper and spread it out on a large, flat dish or soup plate. Heat 2 tablespoons of oil in a large frying pan. Dip each chicken thigh in turn in the seasoned flour, then fry in the hot oil until browned, turning occasionally. Drain on paper towels.
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2
Heat the remaining vegetable oil in a large, deep frying pan. Add the onion slices and crushed garlic and cook for 2-3 minutes. Meanwhile, peel, core and dice the apples.
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3
Add the diced apple to the onion mixture with the almonds. Cook stirring occasionally, for 3-4 minutes, then add the soaked raisins, with any remaining sherry. Add the chicken pieces to the pan.
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4
Pour the stock and tequila over the chicken mixture. cover the pan with a lid and cook for 15 minutes, then take off the lid and cook for 10 more minutes or until the sauce has reduced by about half.
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5
Check that the chicken thighs are cooked by lifting one out of the pan and piecing it in the thickest part with a sharp knife or skewer. Any juices that come out should be clear. If necessary, cook the chicken for a little longer before serving. sprinkled with chopped fresh herbs, if desired.
