Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This recipe originated in North Africa near Tripoli and not far from the Gulf of Sidra which is the Almond-growing area of Africa. From African Cookery by Annette Merson. Posted for ZWT6.

Ingredients Nutrition

  • 1360.77 g whole chickens
  • 283.49 g package frozen peas
  • 473.18 ml chicken stock
  • 14.79 ml sherry wine
  • 118.29 ml almonds, chopped
  • 236.59 ml celery, diced
  • salt, to taste
  • 44.37 ml vegetable oil


  1. Boil chicken in water until tender - about 30 minutes.
  2. Take out and set aside to cool.
  3. Save 2 cups of the chicken stock.
  4. Debone the cooled chicken.
  5. Heat the oil.
  6. Then add the celery, peas, chicken stock, almonds, salt and sherry.
  7. Simmer 10 minutes.
  8. Thicken sauce with 2 tablespoons cornstarch mixed in 1/4 cup water.
  9. Add to sauce and bring to a boil until it thickens.
  10. Serve with noodles or a bowl of steaming rice.