Poulet Aux Amandes Almond Chicken Recipes

Steps:

• Cut the chicken in 1 cm cubes. Marinate the chicken in the wine, egg white, soy sauce, sugar, and salt for twenty minutes.
• Toast the almonds until they are speckled brown.
• Dice the scallions into 2 cm. pieces.
• Finely chop the ginger.
• Mix the cornstarch (thickener) well in one Tbsp. cold water.
• Heat the pan for 30 seconds on high heat. Add peanut oil and heat the pan 30 seconds more.
• Add the chicken. Cook for 7 minutes while stirring.
• Add the almonds, the scallions, and the ginger. Allow the mixture to cook 2 minutes.
• Incorporate the cornstarch mixture. Lower the flame to low heat. While turning, allow the mixture to cook one minute until all ingredients are lightly glazed.
• Pour the contents of the pan on a heated plate and serve immediately.
• Remarks:
• 1. You can replace the chicken with pork or ham. The cooking time for the meat would have to be increased from 7 to 12 minutes.
• 2. You can replace the almonds with pine nuts or cashews. You must toast the pine nuts, but you do not need to cook them with the other ingredients. You would sprinkle them on the completed dish when serving.
• 3. You may add to the dish 1/4 lb. peeled shrimp, allowing it to be cooked for three minutes with the chicken.
• 4. Instead of the scallions you may substitute small onions.

Steps:

• Preheat the oven to 375 degrees F.
• Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
• In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt and pepper.
• Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minues over moderate heat, stirring occasionally, until translucent.
• Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices. Pour in the stock, add the cilantro and cover.
• Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
• Remove the casserole from the oven. Use tongs to transfer the chicken to a deep serving platter, then cover with foil. Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about one-third. Taste, and add more salt if necessary.
• Return the chicken to the pot, add the almonds and reheat in the sauce. Transfer the tagine back to the serving platter. Drain the apricots and spoon them over the top, then garnish with additional cilantro.

Steps:

• Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
• Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
• Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
• Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.