African Almond Chicken (Libya)

"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."
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
4
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ingredients

  • 3 lbs whole chickens
  • 1 (10 ounce) package frozen peas
  • 2 cups chicken stock
  • 1 tablespoon sherry wine
  • 12 cup almonds, chopped
  • 1 cup celery, diced
  • salt, to taste
  • 3 tablespoons vegetable oil
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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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<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> 8724165"
 
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