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

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 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