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Chicken In Pine Nut Sauce Recipe
|Chicken portions||4 (Preferably Leg Joints)|
|Garlic||2 Clove (10 gm)|
|Sunflower oil/Corn oil||4 Tablespoon|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Tabasco sauce||3 Drop|
|Chilli powder||1 Pinch|
|Ginger nut biscuits||2|
|Seedless raisins||2 Ounce (50 Grams)|
|Pine nuts||3 Tablespoon|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2069 Calories from Fat 1047
% Daily Value*
Total Fat 120 g184.4%
Saturated Fat 17.3 g86.4%
Trans Fat 0 g
Cholesterol 427.1 mg142.4%
Sodium 1383.5 mg57.6%
Total Carbohydrates 103 g34.5%
Dietary Fiber 10.4 g41.5%
Sugars 59.8 g
Protein 148 g295.1%
Vitamin A 93.2% Vitamin C 146.6%
Calcium 18.9% Iron 62.7%
*Based on a 2000 Calorie diet
Fiery tequila gives a Mexican touch, but if this is not available, use sherry instead.
Skin the chicken joints.
Peel and finely chop the garlic.
Skin and chop the tomatoes.
Heat 2 tablespoons of the oil in a frying pan and add the chicken.
Cook steadily for 10 minutes, turning over once or twice.
Remove from the pan with a perforated spoon.
Heat the rest of the oil and add the garlic and tomatoes.
Cook fora few minutes.
Meanwhile, blend the chicken stock with the Tabasco sauce or chilli powder and pour over the ginger nut biscuits.
When these are slightly softened, mash them with the liquid, or sieve, or liquidize.
Pour this into the pan and stir to blend with the garlic and tomatoes.
Add the chicken joints and raisins.
Cover the pan and cook until the chicken is tender.
Finally add the tequila or sherry, the pine nuts and any seasoning required.
Heat for 2 minutes, then serve.