How To make Chicken with Fruit and Almonds
2 c Milk
1 c Coconut; grated
3 md Onions; sliced
2 Garlic cloves; crushed
2 tb Lemon rind; grated
3 tb Lemon juice
2 tb Damson plum jam or preserves
1 tb Ground coriander
1 ts Each sugar and salt
1 ts Anise seeds; crushed
1 ts Ground ginger
1/2 ts Ground saffron
1/4 ts Chili powder
1 tb Vegetable oil
3 tb Butter
12 Chicken breast halves*
1 c Blanched whole almonds
Hot cooked rice *Breasts should be 4 oz. each and be skinned, boned and cut in 1" pieces. Combine milk and coconut in a saucepan. Bring just to a boil over medium heat; remove from heat and let stand 30 minutes. Drain well, reserving milk. Press coconut between paper towels to remove excess moisture; set aside. Combine onion and next 11 ingredient; stir well. Set aside. Combine oil and butter in a large skillet; cook over medium heat until butter melts. Add reserved coconut; cook until lightly browned, stirring constantly. Remove coconut with a slotted spoon; set aside. Add chicken to oil in skillet; cook until lightly browned, stirring occasionally. Add reserved onion mixture; stir gently. Stir in reserved milk, coconut and almonds. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is tender. Serve over hot cooked rice. Recipe from Jane Mold in _Elizabeth H. Brown Humane Society Cookbook_ by The Elizabeth H. Brown Humane Society, Inc./Orleans, VT. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 252. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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Stir Fry Chicken With Cashews & Almonds : Recipes From Around the Globe
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There are few dishes more savory and delectable than stir fry chicken with cashews and almonds. Enjoy a lovely stir fry chicken with cashews and almonds with help from a corporate executive chef for Escoffier Culinary Academy in this free video clip.
Expert: Mark X. Dowling
Bio: Chef Mark X. Dowling is the corporate executive chef for Escoffier Culinary Academy.
Filmmaker: Erik Bjella
Series Description: You don't need a passport to enjoy fine cooking from around the globe. Learn how to bring the flavors and tastes from all over the world into your very own kitchen with help from a corporate executive chef for Escoffier Culinary Academy in this free video series.
Beat Condensed Milk with Almonds! You'll be Amazed! Dessert in a Minute. No Baking !
Beat condensed milk with almonds! You'll be amazed! Dessert in a minute. No baking! Favorite recipe !! NEW recipe with condensed milk and almonds !!!! Whisk condensed milk with cocoa! You'll be amazed! Dessert in a minute. No baking! Add the condensed milk and cocoa, you will be amazed with the result! As delicious as penny tea, anyone can make it. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
Almonds ( 200 g )
1 canned condensed milk ( 380 g )
Chocolate ( 100 g )
Butter ( 20 g )
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Shred the roast chicken meat. Make dressing. Add chicken, reserving 2 tbs dressing. Melt butter in a large non-stick frying pan. Add breadcrumbs and almonds. Cook, tossing occasionally until golden. Transfer to a bowl, add lemon rind, spring onions and parsley. Remove the chicken from the fridge 15 minutes before serving. Spoon onto a large platter. Spoon over the reserved dressing. Scatter the breadcrumbs mixture over the chicken.
Prep mins: 30 mins
Servings: 8
Ingredients
2x large hot unseasoned Woolworths barbecue chickens
2/3 cup Woolworth Select Australian extra virgin olive oil
1 large fresh lemon, rind finely grated, juiced
3 teaspoons Homebrand caster sugar
3 teaspoons Woolworths Select dried oregano leaves
1 tablespoon Woolworths Select Dijon mustard
20g Woolworths Select butter, chopped
1 cup coarse sourdough breadcrumbs (made from day-old sourdough bread)
1/3 cup Woolworths Select flaked almonds
8 fresh spring onion shallots, thinly sliced
1/2 cup fresh continental parsley leaves, chopped
Directions:
1. Remove the chicken meat from the bones. Discard the skin then shred the meat.
2. Put oil, lemon juice, sugar, oregano and mustard in a large bowl. Season and whisk to combine. Remove 2 tablespoons to a small bowl and set aside. Add warm chicken to the large bowl and stir to coat. Cover and refrigerate 30 minutes.
3. Melt butter in a large non-stick frying pan. Add breadcrumbs, cook 1 minute. Add the almonds, cook, tossing occasionally until crumbs and almonds light golden. Remove to a bowl, add lemon rind, spring onions and parsley.
4. Remove the chicken from the fridge 15 minutes before serving. Spoon onto a large platter. Spoon over the reserved dressing. Scatter the breadcrumbs mixture over the chicken. Serve.
Tip1: If you have time roast 2x 1.5kg Woolworths fresh chickens. They will take about 1 hour 15 mins on 180⁰C fan forced.
Tip2: You can marinade the chicken in the vinaigrette 24 hours before serving. But its best to remove it from the fridge 15-30 minutes before serving to allow it to come to room temperature.
Tip3: You can replace the home made dressing with 1 cup of your favourite purchased dressing.
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Salad Recipes : Chicken Salad Recipe With Grapes & Almonds
A chicken recipe tastes great with grapes and almonds added for extra flavor. Put together this chicken salad with tips from a head cook in this free video on chicken salad.
Expert: Susan Walker
Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company.
Filmmaker: Luke Neumann
How to Blanched Almonds Under 5 Minutes | Kitchen Hack Peel Almond Fast #Shorts
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