African Almond Chicken (Libya)
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- 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.
- Heat the oil.
- Then add the celery, peas, chicken stock, almonds, salt and sherry.
- Simmer 10 minutes.
- Thicken sauce with 2 tablespoons cornstarch mixed in 1/4 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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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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