EGYPTIAN CHICKEN
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.
Provided by joanna_giselle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
EGYPTIAN YELLOW CHICKEN WITH ALMONDS
Make and share this Egyptian Yellow Chicken With Almonds recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry. Sprinkle with salt and pepper.
- Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic.
- Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
- Cover the pan tightly and simmer for 1 hour until the chicken is tender.
- Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries.
- Serve covered with eggs and almonds.
SPICY ALMOND CHICKEN
This has just the right amount of spices. It's tangy, beautiful and delicious.
Provided by MICHELLECA
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
- Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 442.5 calories, Carbohydrate 41.1 g, Cholesterol 101.5 mg, Fat 17.1 g, Fiber 1.3 g, Protein 31.4 g, SaturatedFat 5.4 g, Sodium 297.4 mg, Sugar 34.8 g
CHINESE ALMOND CHICKEN
Make and share this Chinese Almond Chicken recipe from Food.com.
Provided by BakinBaby
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4
CHICKEN WITH ALMONDS
A never fail company dish. Can't say whether it is the tarragon, the almonds, the sherry but it is simply lovely. This recipe comes from my cousin Eleanor. She deserves all the credit for some of my best food experiences. I hope you agree.
Provided by Lalaloob
Categories Very Low Carbs
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot. To the pan add the garlic, onion and cook over low heat 3 minutes. Add the tomato paste and flour and stir with a wire whisk until mixture is smooth.
- Stir in the stock and sherry. When mixture returns to a boil, return chicken to pan and add almonds, salt, pepper and tarragon. Cover and simmer slowly 45-50 minutes.
- Transfer chicken to a shallow casserole, stir the sour cream in the sauce remaining in the pan and heat thorougly. Do not boil. Pour sauce over chicken and sprinkle with cheese. Brown lightly under preheated broiler.
Nutrition Facts : Calories 686.1, Fat 49.8, SaturatedFat 18.4, Cholesterol 208.6, Sodium 371.3, Carbohydrate 7.3, Fiber 0.5, Sugar 2.7, Protein 45.9
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
ALMOND CHICKEN
_**Editor's note:** This recipe is from [](http://astore.amazon.com/epistore-20/detail/1584794267)_[Brini Maxwell's Guide to Gracious Living](http://astore.amazon.com/epistore-20/detail/1584794267). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ This dish is the perfect chicken for meals out-of-doors. It's good both hot and cold and can be eaten with your fingers without making too much of a mess. It also originated with my mother and has always been a crowd-pleaser in our family. These chicken legs make wonderful leftovers, so don't be afraid to overestimate!
Provided by Brini Maxwell
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Rinse off the chicken legs, then pat them dry. Put the flour, salt, pepper, and poultry seasoning into a plastic bag and then put in two legs at a time and shake them up to a coat. Break the eggs into a large, flat bowl or soup plate, add a little water, and beat them together. Dip the floured chicken legs in the egg mixture, and then dredge them in the almonds. Lay the legs out on a greased baking pan and bake for about 25 minutes, or until golden brown and juicy. Dot the chicken with the butter pats halfway through cooking to baste them. Serve immediately or place them in the fridge, covered, overnight and serve cold. Note: If you're not that fond of dark meat, you can make Almond Chicken with two fryers cut into pieces, instead of just legs.
ANCIENT EGYPTIAN CHICKEN
Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Provided by jaime in smyrna
Categories Whole Chicken
Time 8h
Yield 1 dinner, 4 serving(s)
Number Of Ingredients 9
Steps:
- If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
- While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
- If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
- Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.
Nutrition Facts : Calories 1042.8, Fat 81, SaturatedFat 18.9, Cholesterol 243.8, Sodium 239.3, Carbohydrate 10.1, Fiber 1.4, Sugar 1.3, Protein 58.9
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
ALMOND-TOPPED CHICKEN
Lemon juice adds a pleasant tardiness to the buttery sauce that Karen Zink of Grand Island, Nebraska serves over chicken. "My family loves this easy-to-make entree," she notes. "I often toss in more almonds for extra crunch."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook the chicken in 2 tablespoons of butter for 10-12 minutes on each side or until a thermometer reads 170°. , Transfer to serving plate and keep warm. Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.
Nutrition Facts : Calories 211 calories, Fat 19g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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