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Ингредиенты
- 3 1/2 lb Chicken, cut in serving pieces Flour
- 1/4 c. Extra virgin olive oil
- 1 med Onion, finely minced
- 1 x Clove garlic, minced
- 1/2 c. Tomato, peeled/minced
- 1 sprg parsley, (up to 2)
- 2 x Inch stick cinnamon
- 4 whl cloves
- 2 c. Chicken broth
- 1/2 c. Blanched almonds Salt
- 1/4 tsp White pepper
- 2 tsp Lime or possibly lemon juice
- 2 x Large eggs
Инструкции
- Dredge the chicken pcs with flour, shaking to remove the excess.
- Heat the oil in a frying pan and saute/fry the chicken till golden brown. Transfer to a heavy casserole. Saute/fry the onion and garlic in the frying pan and add in 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 in to the casserole. Season with salt, if necessary, and white pepper.
- Cover and simmer gently till the chicken is tender, about 45 min.
- Remove the chicken pcs to a serving platter and keep hot. Skim off any grease from the sauce and reduce the sauce to 2 c. over brisk heat.
- Adjust seasoning, and strain the sauce through a fine sieve. Place over low heat. Beat the Large eggs with the lime juice. Pour 1/2 c. of the sauce on to the Large eggs, beating in with a wire whisk. Then pour the egg mix into the sauce, beating constantly over low heat till the sauce has thickened. Don't let the sauce boil as it will curdle. Pour over the chicken.
- Serve with plain white rice.
