Almond Chicken Casablanca Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Whole chicken breasts8 , split and boned
 Salad oil2 Tablespoon
 Canned tomato sauce1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Chopped fresh tomatoes2⁄3 Cup (10.67 tbs)
 Slivered almonds1⁄2 Cup (8 tbs), toasted
 Dark seedless raisins1⁄2 Cup (8 tbs)
 Garlic clove1 Large
 Cornstarch2 Tablespoon
 Sugar1⁄2 Tablespoon
 Curry powder1 Teaspoon (Use A Scant Amount)
 Ground cumin1⁄2 Teaspoon
 Fresh minced parsley1 Tablespoon
 Hot cooked rice8 Cup (128 tbs)

Nutrition Facts

Serving size

Calories 580 Calories from Fat 86

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 1.1 g5.7%

Trans Fat 0.1 g

Cholesterol 99.8 mg

Sodium 276.5 mg11.5%

Total Carbohydrates 74 g24.5%

Dietary Fiber 2.8 g11.1%

Sugars 9.6 g

Protein 47 g93.7%

Vitamin A 9.2% Vitamin C 15.1%

Calcium 6.2% Iron 29.8%

*Based on a 2000 Calorie diet

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
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