Poulet Aux Amandes Almond Chicken Recipes

POULET AUX AMANDES - ALMOND CHICKEN

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.

SMOKY ALMOND CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In food processor, pulse almonds, bread, and pepper until coarsely chopped; transfer to waxed paper.
• In pie plate, mix sour cream with 1 tablespoon barbecue sauce.
• Dip chicken into sour-cream mixture, then into almond mixture to coat, firmly pressed so mixture adheres; arrange on ungreased cookie sheet.
• Bake until chicken looses its pink color throughout, 12 to 15 minutes.
• Serve with remaining sauce.

DEEP FRIED ALMOND CHICKEN

Steps:

• Chicken: Cut chicken pieces in 1-inch squares and place in large bowl.
• Stir in egg, salt, pepper and 1 TB oil and mix well.
• Stir cornstarch and flour together.
• Add chicken pieces, stirring to coat.
• Heat oil for deep-frying in wok or deep-fryer to 375°F.
• Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp.
• (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
• Clean wok and heat 15 seconds over high heat.
• Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant.
• Add and stir-fry crushed chiles and green onions.
• Add rice wine and stir 3 seconds.
• Add cooked chicken, stirring until well mixed.
• Add to chicken and heated through.
• Sauce:.
• Add oil to WOK.
• Add the Flour and cook to make a almond colored roux.
• Add the Butter and Melt over Medium heat,.
• Add Chicken Stock and wisk until smooth.
• Add Sugar and stir until sugar is desolved.
• Add Sesame Oil and stir to blend.
• Let cook until boils and thickens, stirring constantly.
• Remove from heat and serve over Deep Fried Almond Chicken.
• Sprinkle chopped almonds on top and enjoy!

CHICKEN ALMOND GUY DING

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.

TAGINE DE POULET AUX ABRICOTS ET AUX AMANDES-CHICKEN APRICOTS AL

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.

ALMOND CHICKEN

Steps:

• Pulse the first three ingredient in a food processor until they are in small bits and pieces.
• Mix in the remaining spices and salt.
• Pour almond mixture onto a platter and roll the chicken breasts in it coating all sides.
• Place chicken in glass 13x9 pan and bake in a a 375F oven for about an hour or until each breast is done all the way through.