African Almond Chicken  

Wednesday, January 14, 2009


3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c 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 ¼
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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