Tweet
Ingredients:
1/2 cup blanched almonds
2 Tbs butter or margarine
1 medium onion, chopped(if can tolerate)
2 skinless and boneless chicken breasts
2 qt (2 L) chicken stock or canned chicken broth(IC friendly)
Salt and freshly ground black pepper(if can tolerate) to taste
Pinch of nutmeg
1/4 tsp ground cumin seed(if can tolerate)
1 Tbs chopped parsley
Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Saute the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, and cumin. Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally. Taste and adjust the seasoning. Garnish with the chopped parsley.
Serves 6
1/2 cup blanched almonds
2 Tbs butter or margarine
1 medium onion, chopped(if can tolerate)
2 skinless and boneless chicken breasts
2 qt (2 L) chicken stock or canned chicken broth(IC friendly)
Salt and freshly ground black pepper(if can tolerate) to taste
Pinch of nutmeg
1/4 tsp ground cumin seed(if can tolerate)
1 Tbs chopped parsley
Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Saute the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, and cumin. Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally. Taste and adjust the seasoning. Garnish with the chopped parsley.
Serves 6
