Mexican Chicken With Pine Nuts
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| * exported from bigoven * |
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| recipe by : |
| serving size :4 |
| cuisine : |
| main ingred. : |
| categories :*poultry chicken |
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| amount measure ingredient -- preparation method |
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| 3 lb. | roaster chicken |
| 6 Tbsp | dry sherry wine |
| | salt to taste |
| 1 Tbsp | ground cinnamon |
| 1/2 cup | pine nuts |
| 2 Tbsp | sugar |
| 1/2 cup | butter |
| 1/4 cup | raisins |
| 2 Tbsp | flour |
| 1/4 cup | blanched slivered almonds |
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| quarter chicken, carefully removing any lumps of fat from body cavity. |
| put chicken pieces in a pan with just enough salted water to cover and |
| cook gently, covered, until chicken is tender. |
| this will take 45 minutes or more, depending on the quality of the |
| chicken. meanwhile, grind pine nuts finely in an electric blender or |
| food processor. in a small pan, melt 6 tablespoons butter and saute |
| ground nuts until a rich golden color. drain chicken pieces, reserving |
| cooking liquid, and return them to the pan. cover and keep hot. |
| melt remaining butter in a small pan. stir in flour and cook, stirring |
| constantly, to a golden brown, nutty roux. gradually add 1 1/4 cups |
| reserved chicken liquid, stirring vigorously to prevent lumps forming. |
| bring to simmering point, stirring. |
| add nuts and their butter, the sherry and cinnamon mixed with sugar. |
| mix well and bring to a simmering point once more. pour over chicken |
| pieces and cook gently, covered, for 15-20 minutes longer. finally, |
| stir in raisins and slivered almonds. taste for seasoning, adding a |
| little more salt if necessary. simmer for 5 minutes and serve. |
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| (ID: 4974) Mirror: rec.food.recipes: Sat, Nov 13, 2004 |