Chicken With Cilantro And Almonds Recipes

LETTUCE CUPS WITH CILANTRO-ALMOND CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.
• Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper.
• Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.

CHICKEN WITH CILANTRO AND ALMONDS

Steps:

• Grind almonds in a food processor. Put in bowl and set aside.
• Add onions, garlic, chiles and ginger to food processor and finely chopped, but not pureed.
• Heat oil in a Dutch oven over medium heat and add onion mixture and cinnamon stick. Stir until onions are lightly browned. Add chicken thighs to pan and fry, turning constantly, for 10 minutes, or until golden on all sides.
• Add coriander, cumin, chili powder, turmeric, paprika, salt and pepper to pan and stir with the chicken for about 3 minutes. Add 1/3 cup water, stirring chicken for another 5 minutes over medium heat. Add another 2/3 cup water and bring to a boil. Reduce heat, cover pan and simmer 20 minutes.
• Add three-quarters of the cilantro to the chicken and stir.
• Mix the almonds with 1/2 cup of the cream stir to form to a smooth paste. Add to the chicken, stir well and cook until heated through. Just before serving, remove cinnamon stick and stir in remaining cream and sprinkle with remaining cilantro.

CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH

Steps:

• Poach chicken:
• Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
• Roast bell peppers:
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
• While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
• Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

QUICK CILANTRO CHICKEN

Steps:

• Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm. , In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. If desired, serve with rice.