Abuelita's Almond Chicken

• 1 cup whipping cream
• 2 tablespoons buttermilk
• 1 cup chicken stock
• 12 cup milk
• 14 cup slivered almonds, toasted
• 3 mild dried ancho chiles (or 4 hot arbol chiles, if you like more heat) or 3 dried pasilla peppers (or 4 hot arbol chiles, if you like more heat)
• 1 garlic clove, sliced
• salt
• 4 -6 chicken pieces (leg-thigh sections, boneless breasts, your choice)
• 2 tablespoons vegetable oil
• sesame seeds, toasted

1. blend the whipping cream and buttermilk to form the "crema".
2. in a saucepan, combine 3/4 cup of the crema with the stock, milk, almonds, 2 of the chiles and garlic and bring the mixture just to a boil over medium heat.
3. let it sit for 5 minutes for the chiles to soften.
4. transfer the mixture to a blender and puree.
5. add salt to the sauce to taste.
6. salt the chicken lightly.
7. warm the oil in a large skillet over medium heat.
8. add the chicken and brown it on both sides.
9. it may be easier to brown the chicken in batches, but return all the pieces to the skillet before proceeding.
10. a snug fit is desireable.
11. pour the sauce over the chicken, cover, reduce the heat to low, and simmer until the chicken is cooked through and tender, about 12-14 minutes.
12. stir up from the bottom at least once to make sure the sauce isn't sticking.
13. while the chicken cooks, cut the remaining chile into slivers with scissors.
14. transfer the chicken to a serving plate.
15. top with dollops of the remaining crema, the chile slivers and sesame seeds.
16. serve hot.

whipping cream, buttermilk, chicken stock, milk, slivered almonds, chiles, garlic, salt, chicken, vegetable oil, sesame seeds

Taken from www.food.com/recipe/abuelitas-almond-chicken-235066 (may not work)