Chicken in Almond Sauce

  1. Put oven rack in middle position and preheat oven to 375F.
  2. Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
  3. Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
  4. Pat chicken dry and sprinkle with 1/2 teaspoon salt.
  5. Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes.
  6. Transfer to a bowl and wipe skillet clean.
  7. Heat oil in skillet over high heat until hot but not smoking, then saute chicken, turning over once, until golden, about 5 minutes total.
  8. Transfer chicken to a plate.
  9. Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute.
  10. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes.
  11. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute.
  12. Stir in pepper and remaining 1/2 teaspoon salt.
  13. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes.
  14. Stir in parsley and sliced almonds.
  15. Discard cinnamon stick and bay leaves.
  16. Serve chicken with sauce spooned on top.

almonds, chicken breast halves, salt, cinnamon stick, oregano, turkish, vegetable oil, bacon, onion, garlic, chicken broth, black pepper, parsley

Taken from www.epicurious.com/recipes/food/views/chicken-in-almond-sauce-109208 (may not work)

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