Prep the flavour base: In a large mixing bowl, combine the minced chicken, diced onion, minced garlic, ground almonds, breadcrumbs, beaten egg, smoked paprika, cumin, salt, and pepper. Use your hands to mix until everything is evenly distributed—the mixture should feel slightly sticky and hold together when pressed; if it feels too wet, add an extra tablespoon of breadcrumbs.

Shape the claws: Divide the mixture into 8 equal portions. Take one portion and shape it into an oval about 7cm long, then gently flatten it to about 1cm thickness. Using a sharp knife, make three shallow slashes on one long edge to create the “claw” effect—the cuts should go about halfway through the patty. Repeat with the remaining portions.

Brown the claws: Heat the vegetable oil in a large frying pan over medium-high heat until it shimmers and you see tiny ripples on the surface—that’s your cue the pan is hot enough. Carefully place the claws into the pan in a single layer (work in two batches if needed). Cook for 4 minutes on the first side, until the bottom is deep golden brown and releases easily from the pan. You’ll hear a satisfying sizzle; if it stops sizzling, the pan has cooled down too much.

Flip and finish cooking: Turn each claw over with a spatula. Cook for another 4 minutes on the second side, until the patties feel firm to the touch and the internal temperature reaches 74°C. The kitchen will smell wonderfully of toasted almonds and smoked paprika at this point. Transfer the cooked claws to a plate and cover loosely with foil.

Make the quick pan sauce: Reduce the heat to medium-low. Sprinkle the tablespoon of plain flour into the pan and whisk it into the remaining oil and pan drippings—you’ll see it form a bubbly, golden paste. Cook for 1 minute, stirring constantly, until the raw flour smell disappears.

Finish the sauce: Slowly pour in the chicken stock while whisking continuously to prevent lumps. The sauce will start thin and then thicken to a glossy, silky consistency after about 2 minutes of simmering—it should coat the back of a spoon. Taste and adjust salt and pepper if needed.

Serve immediately: Return the claws to the pan just to warm them through in the sauce, about 30 seconds. Sprinkle with fresh parsley and serve straight from the pan to the table for that one-dish wow factor.