Red Chicken With Almonds Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Fryer chicken | 3 Pound | |
| Cooking oil | 2 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Paprika | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 8-ounce can tomatoes, cut up | ||
| Water | 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
Directions
In plastic or paper bag combine flour, 1 teaspoon of the salt, the thyme, and pepper.
Add chicken pieces a few at a time; shake to coat.
In 12-inch skillet brown chicken pieces in hot oil about 15 minutes.
Add onion, paprika, and garlic; cook 5 minutes longer.
Stir in undrained tomatoes, water, and remaining 1 teaspoon salt.
Place toasted almonds in blender container; cover and blend till almonds are finely chopped.
Add to chicken.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Add chicken pieces a few at a time; shake to coat.
In 12-inch skillet brown chicken pieces in hot oil about 15 minutes.
Add onion, paprika, and garlic; cook 5 minutes longer.
Stir in undrained tomatoes, water, and remaining 1 teaspoon salt.
Place toasted almonds in blender container; cover and blend till almonds are finely chopped.
Add to chicken.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Chef
