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Chicken Almondine

If you remember my green bean almondine post then you will remember that I mentioned I am going to make this dish and trout almondine. I am tackling each as it comes and the green bean almondine and chicken almondine I made last night was divine. Trout almondine is now in a future post Inshallah.

It is a fantastic nutritious and tasty meal as well as well as low carb. You will need 1 lb or kg chicken cut at the joint or just use boneless chicken breast whole for this recipe. We think it is ultra yummy in our house. Wash the chicken and put it aside for the moment. Also have your ingredients on the ready so it doesn’t take a long time to prepare your food before you start cooking.

In a medium sized coldero add 1/4 cup of either olive, corn, canola, avocado, grapeseed, sunflower or safflower oil. Let it get hot and put it on medium heat. Sorry this is a stovetop recipe only this time. Add the chicken to the pot and mince 4 cloves of garlic. This all gets thrown in together and it still comes out great. Add either 1 pinch of pink salt, kosher salt, vegtea seasoning, seasoned salt or bullion, 1 pinch each of paprika, sumac, red chili powder.

Add 4 strands of saffron, 1 pinch each of cumin and any color peppercorns you wish to add. I added the pink this time but they can be green, white, black or even mixed if you wish. Grind in to a mortar and pestle until it is a coarse powder. Add 6 almonds you crushed in mortar and pestle and add to the chicken. Add 3 dashes of maggi or knorr aroma with either the same amount of balsamic vinegar or 1 capful of lemon or lime juice in place of the balsamic vinegar if you wish.

Cover and let cook for a total of between 30 to 40 minutes at ten minute intervals so you can check on the food so it doesn’t burn. Reduce the heat to low and add 1/4 cup of water a little at a time if it appears kind of dry. This is to keep it from burning. When it was done I was really amazed that it made a little of its own gravy. I did not have to add a thickener. However this was so good that it is definately hard to tell you how delicious it really is.

We are in the month of Shaban and Ramadan is in less then a week so I want to say in advance in case if I get busy, Ramadan Mubarak in advance.

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