Chicken in green almond sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Chicken cut in serving peices |
| ¾ | pint | Chicken stock |
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; chopped | |
| 2 | ounces | Parsley sprigs; coarsely chopped |
| 2 | ounces | Coriander; coarsely chopped |
| 1 | Heart of cos lettuce; coarsely chopped | |
| 2 | Hot green peppers; seeded and chopped | |
| 4 | ounces | Ground almonds |
| 3 | tablespoons | Vegetable oil |
| Salt | ||
Directions
1.Put the chicken peices in a heavy casserole with the stock. Bring to the boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out chicken onto platter and set aside. Reserve stock.
2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy pan and pour in the puree.Cook over moderate heat stirring constantly for 4-5 minutes.
3.Transfer it to a casserole, stir in the reserved stock and season. Add the chicken peices. Cover and simmer to heat through.
4.Serve with white rice or for a completely mexican meal rice, tortillas, Frijolles and Guacamole.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 18, 1998