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African Almond Chicken (Libya)
North African recipe
Ingredients
- 3 lbs. whole chicken
- 1 package frozen peas
- 2 cups chicken stock
- 1 Tablespoon sherry
- 1/2 cup chopped almonds
- 1 cup diced celery
- salt to taste
- 3 Tablespoons vegetable oil
- 2 Tablespoons cornstarch
- 1/4 cup water
Methods/steps
- Boil chicken in water until tender. Take out and set aside to cool.
- Save 2 cups of the chicken stock. Debone the cooled chicken. Cut into small pieces. Brown the pieces in the vegetable oil.
- Add the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes.
- Thicken sauce with the cornstarch mixed in the 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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