Chicken with Almonds
Recipe By : The Complete Book of Caribbean Cooking (1973)
- 3 1/2 pounds chicken -- cut in serving size pieces
- flour
- 1/4 cup olive oil
- 1 medium onion -- finely chopped
- 1 clove garlic -- chopped
- 1/2 cup tomato -- peeled/chopped
- 1 or 2 sprigs parsley
- 2 inch stick cinnamon
- 4 whole cloves
- 2 cups chicken broth
- 1/2 cup blanched almonds
- salt
- 1/4 teaspoon white pepper
- 2 teaspoons lime or lemon juice
- 2 eggs
Dredge the chicken pieces with flour, shaking to remove the excess.
Heat
the oil in a frying pan and saute the chicken until golden. Transfer
to a
heavy casserole. Saute the onion and garlic in the frying pan
and add to
the chicken together with the tomato, parsley, cinnamon, cloves
and
chicken stock. Pulverize the almonds in an electric blender at
high speed
and add to the casserole. Season with salt, if necessary, and
white
pepper. Cover and simmer gently until the chicken is tender, about
45
minutes.
Remove the chicken pieces to a serving platter and keep warm.
Skim off
any grease from the sauce and reduce the sauce to 2 cups over
brisk heat.
Adjust seasoning, and strain the sauce through a fine sieve. Place
over
low heat. Beat the eggs with the lime juice. Pour 1/2 cup of the
sauce
on to the eggs, beating in with a wire whisk. Then pour the egg
mixture
into the sauce, beating constantly over low heat until the sauce
has
thickened. Do not let the sauce boil as it will curdle. Pour over
the
chicken.
Serve with plain white rice.