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- Chicken with Almonds
- (Pollo
con le Mandorle)
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- Ingredients:
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- 1 chicken, cut into 8 pieces (3 to 3 and 1/2 lbs)
6 tbs extra virgin olive oil
1 tbs tomato paste
4 tbs white or red wine vinegar
2 tbs sugar
1 teaspoon salt
1/2 tsp pepper
3/4 cup blanched almonds, crushed
1/4 cup blanched whole almonds, toasted
Directions:
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- Brown the chicken in 2 tablespoons of the olive oil over low heat. This will take about 15 minutes.
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- Drain the chicken and set aside.
Pour the remaining olive oil into the pan with the tomato paste dissolved in 1 cup warm water.
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- When the sauce begins to boil, add the vinegar, sugar, salt, pepper and crushed almonds.
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- When the sauce returns to a boil, add the chicken pieces, lower the heat and cook uncovered for 45 to 50 minutes adding a little water if the sauce starts to get too thick.
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- Turn the pieces of chicken over at least once.
Arrange the chicken on a platter covered with some sauce.
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- Sprinkle the toasted almonds on top.
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- Serve warm in winter and at room temperature in summer. Serves 4.
That's it!
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