[Sca-cooks] Re: Easy chicken Recipe - Perioiod

[Devra at aol.com]

At work, so I can't access my books, but I think this is from Sass' To the King's Taste" or "TT Queen's Taste" -
              Blank Manger
2 chicken breasts, skinned etc -- but I use thighs =
2 1/2 C water
1 1/4 t salt (approx)
2 T brown sugar (sorta)- maybe a little less
1/2 C blanched almonds, ground
1 C rice

1/4 C blanched slivered almonds
2 T oil (approx)
anise seed

Poach chicken in water with some salt 10-15 minutes, until cooked.  Drain & cool, reserving liquid.

Put liquid back into pot.  Stir in ground almonds and let stand about 10 minutes.

If you don't like crunchiness, strain and discard almonds.  Put liquid back into pot.  (I always keep the almonds)

Put rice and brown sugar into pot with reserved liquid.  Cook until rice is almost done.

While rice is cooking, cut meat into dice or bite-sized pieces, whatever pleases.

Fry the slivered  almonds in a little oil. (Careful, They burn easily).  Set aside to drain on paper towel.

Grind up anise seed a little in mortar, or you can use whole.

When rice is nearly done, mix in the cut-up, reserved meat, and finish cooking. Salt to taste.

Serve with fried almonds and crushed aniseed as garnish.

This is yummy. Since it is all cut up in advance, it lends itself to eating standing, and it's not drippy either. It is also inoffensive to most nervous eaters (no wierd stuff in it) and with slivered almonds and frozen chicken, can be produced for unexpected guests in a shortish time as an elegant meal.  It tastes more-ish.  Do try the anise with it; I HATE licore, but the anise really adds a flair.

Devra the Baker