African Almond Chicken (Libya)

Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.

African Almond Chicken (Libya)
4 Servings

3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 Tbsp 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.

Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.

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