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1
Preheat the oven to 350F.
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2
Spread the almonds on a baking sheet and toast for about 8 minutes, until fragrant and golden.
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3
Set aside to cool.
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4
Turn off the oven.
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5
In a large bowl, stir together 1/4 cup of the olive oil, the 3 tablespoons garlic, the 2 tablespoons pimenton, 1 tablespoon salt, the cumin, and 1 teaspoon pepper.
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6
Poke the skinless side of the chicken all over with a fork or paring knife.
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7
Coat the chicken with the spice mixture, cover, and refrigerate for at least 2 hours.
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8
Remove the chicken from the refrigerator, allowing it to sit out for 15 to 30 minutes as you preheat the oven to 375F.
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9
Place the chicken in a single layer on a rimmed baking sheet and bake until cooked through, about 50 minutes.
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10
(Cooking time will vary depending on the size of the pieces.)
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11
You should see the meat pulling away from the bone, with about an inch of bone visible at the drumstick.
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12
The skin should be crispy and golden brown.
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13
Transfer the chicken to a warm serving platter.
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14
While the chicken cooks, make the sauce.
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15
Puree the remaining 2 teaspoons garlic, 1 teaspoon pimenton, the piquillo peppers, almonds, lemon juice, and crackers in a blender or food processor until nearly smooth.
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16
With the motor running, drizzle in the remaining 1 cup of oil until the mixture is well blended.
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17
Season to taste with salt and pepper.
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18
Because this is a bistro dish, I like to serve it family style on a large platter.
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19
Spoon some of the pepper sauce over the chicken pieces and serve the rest in a bowl on the side.
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20
Garnish the chicken with chopped cilantro, if desired.
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21
Roasted new potatoes tossed with olive oil and sea salt make a great accompaniment.
