Almond Chicken Casablanca Recipe
Ingredients
| 8 whole chicken breasts, split and boned | ||
| Canned tomato sauce | 1 Cup (16 tbs) (Salad oil) | |
| Water | 1 Cup (16 tbs) (Salad oil) | |
| Tomatoes | 2/3 Cup (16 tbs), chopped (Salad oil) | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted (Salad oil) | |
| 1/2 cup dark seedless raisins | ||
| 1 large clove garlic | ||
| Cornstarch | 2 Tablespoon (Salad oil) | |
| Sugar | 1/2 Tablespoon (Salad oil) | |
| Scant teaspoon curry.powder | ||
| Ground cumin | 1/2 Teaspoon (Salad oil) | |
| Minced fresh parsley | ||
| Hot cooked rice | 8 Cup (16 tbs) (Salad oil) | |
Directions
MAKING
1. Heat oil in a skillet and pan fry the chicken until lightly browned and fork tender; keep aside
2. In a saucepan over medium heat, combine tomato sauce, tomatoes, almonds, garlic, cornstarch, raisins, water, sugar, cumin and curry powder and allow to come to a boil and thicken
SERVING
3. For every two chicken breasts, add one third cup of sauce on a serving dish
4. Sprinkle silvered almonds and parsley and serve with hot cooked rice
1. Heat oil in a skillet and pan fry the chicken until lightly browned and fork tender; keep aside
2. In a saucepan over medium heat, combine tomato sauce, tomatoes, almonds, garlic, cornstarch, raisins, water, sugar, cumin and curry powder and allow to come to a boil and thicken
SERVING
3. For every two chicken breasts, add one third cup of sauce on a serving dish
4. Sprinkle silvered almonds and parsley and serve with hot cooked rice
Chef
