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Recipe: African Almond Chicken (libya)
Similar Categories: African, Almond, Chicken, Libya
AFRICAN ALMOND CHICKEN (Libya)
3 lbs. whole chicken
1 pkg. frozen peas
2 cups chicken stock
1 TBSP sherry
1/2 cup almonds -- chopped
1 cup celery -- diced
salt -- to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry.
Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in 1/4 cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice.
3 lbs. whole chicken
1 pkg. frozen peas
2 cups chicken stock
1 TBSP sherry
1/2 cup almonds -- chopped
1 cup celery -- diced
salt -- to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken oil. Then add the celery, peas, chicken stock, almonds, salt and sherry.
Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in 1/4 cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: African, Almond, Chicken, Libya
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