This recipe originated in North Africa near Tripoli and not far from the Gulf of Sidra which is the Almond-growing area of Africa
3 lbs. chicken (whole)
1 pkg. frozen peas
2 cups chicken stock
1 tbls. sherry
½ cup almonds (chopped)
1 cup celery (diced)
salt to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and set aside to cool. Save 2 cups of the chicken stock. Debone the cooled chicken and cut into 2-inch or smaller pieces. Brown the pieces in 3 tbls. vegetable oil. Then add the celery, peas, chicken stock, almonds, salt and sherry. Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼ cup water. Add to sauce and bring to a boil until it thickens. Serve with noodles or a bowl of steaming rice.
serves four
country : Libya
course : poultry
source : African Cookery /Annette Merson