Chicken with almonds ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Butter |
| 2½ | pounds | Chicken pieces |
| 2 | Onions, thinly sliced | |
| 3 | Tomatoes, skinned, seeded and chopped | |
| ⅛ | teaspoon | Cinnamon |
| Salt and pepper to taste | ||
| 1½ | cup | Chicken broth |
| 5 | tablespoons | Blanched almonds |
| ½ | cup | Seedless golden raisins |
| 4 | cups | Hot rice |
Directions
Preheat oven to 375. Heat oil and butter in frying pan. Add chicken pieces and brown on all sides. Add onions, tomatoes, cinnamon, salt and pepper. Cook over low heat 3-4 minutes, then transfer to ovenproof casserole. Add chicken broth, cover and cook 30 minutes.
Add almonds and raisins and cook 30 minutes more. Line a large oval platter with hot cooked rice. Pile chicken pieces in center of platter. To serve, season sauce to taste and pour over chicken.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-02-95