Chicken with almonds
1 chicken, cut into 8 pieces (3 to 3
1/2 pounds)
6 Tbs olive oil
1 Tb tomato paste
4 Tbs white or red wine vinegar
2 Tbs sugar
1 t salt
1/2 t pepper
3/4 cup blanched almonds, crushed
1/4 cup blanched whole almonds, toasted
1. Brown the chicken in 2 tablespoons of the olive oil over
low heat. This will take about 15 minutes. Drain the chicken
and set aside.
2. Pour the remaining olive oil into
the pan with the tomato paste dissolved in 1 cup warm water.
When the sauce begins to boil, add the vinegar, sugar, salt,
pepper, and crushed almonds. When the sauce returns to a boil,
add the chicken pieces, lower the heat, and cook, uncovered,
for 45 to 50 minutes, adding a little water if the sauce starts
to get too thick. Turn the pieces of chicken over at least
once.
3. Arrange the chicken on a platter
covered with some sauce. Sprinkle the toasted almonds on top.
Serve warm in winter and at room temperature in summer.
Serves 4
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