African Almond Chicken Libya Food

AFRICAN ALMOND CHICKEN (LIBYA)

African Almond Chicken (Libya) image

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.

Provided by lazyme

Categories Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 784.7, Fat 55.9, SaturatedFat 12.4, Cholesterol 164, Sodium 480, Carbohydrate 18.5, Fiber 5.4, Sugar 7.2, Protein 48.4

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