Chicken In Pine Nut Sauce Recipe


MethodMain Ingredient


 Chicken portions4 (Preferably Leg Joints)
 Garlic2 Clove (10 gm)
 Tomatoes4 Medium
 Sunflower oil/Corn oil4 Tablespoon
 Chicken stock1⁄2 Pint (300 Milliliter)
 Tabasco sauce3 Drop
 Chilli powder1 Pinch
 Ginger nut biscuits2
 Seedless raisins2 Ounce (50 Grams)
 Tequila/Sherry2 Tablespoon
 Pine nuts3 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

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


The ginger nuts in this recipe thicken the sauce as well as adding extra flavour.
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.