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AFRICAN ALMOND CHICKEN (Libya) - Annette Merson

AFRICAN ALMOND CHICKEN (Libya) - Annette Merson is built on Whole Chicken, Frozen Peas, Chicken Stock, Sherry, and Almonds. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 lb
• 1 pkg
• 2 cup
• 1 tbsp
• 1/2 cup
• 1 cup
• 3

Method (preview)

1. 1

   Boil chicken in water until tender - about 30 minutes.

2. 2

   Take out and set aside to cool.

3. 3

   Save 2 cups of the chicken stock.

4. 4

   Debone the cooled chicken oil.

5. 5

   Then add the celery, peas, chicken stock, almonds, salt and sherry.

6. 6

   Simmer 10 minutes.

7. 7

   Thicken sauce with 2 tbls. cornstarch mixed in 1/4 cup water.

8. 8

   Add to sauce and bring to a boil until it thickens.

9. 9

   Serve with noodles or a bowl of steaming rice.

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0 0 0