ALMOND CHICKEN CASSEROLE
This mouthwatering casserole makes an excellent potluck dish. It's creamy and just bursting with flavor. A golden topping made of cornflakes and almonds offers crunch appeal! -Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. , Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 472 calories, Fat 37g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 834mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
EASY ALMOND CHICKEN
Baked chicken with a creamy soup sauce, topped with crazy, nutty toasted almonds! Serve with rice if desired.
Provided by JMOOSE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
- In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 10.1 g, Cholesterol 76.6 mg, Fat 19.2 g, Fiber 3.3 g, Protein 35.3 g, SaturatedFat 2.9 g, Sodium 345.3 mg, Sugar 3.3 g
CHICKEN WITH ALMONDS
A never fail company dish. Can't say whether it is the tarragon, the almonds, the sherry but it is simply lovely. This recipe comes from my cousin Eleanor. She deserves all the credit for some of my best food experiences. I hope you agree.
Provided by Lalaloob
Categories Very Low Carbs
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot. To the pan add the garlic, onion and cook over low heat 3 minutes. Add the tomato paste and flour and stir with a wire whisk until mixture is smooth.
- Stir in the stock and sherry. When mixture returns to a boil, return chicken to pan and add almonds, salt, pepper and tarragon. Cover and simmer slowly 45-50 minutes.
- Transfer chicken to a shallow casserole, stir the sour cream in the sauce remaining in the pan and heat thorougly. Do not boil. Pour sauce over chicken and sprinkle with cheese. Brown lightly under preheated broiler.
Nutrition Facts : Calories 686.1, Fat 49.8, SaturatedFat 18.4, Cholesterol 208.6, Sodium 371.3, Carbohydrate 7.3, Fiber 0.5, Sugar 2.7, Protein 45.9
CHICKEN WITH ALMONDS AND EGGS, PENAFLOR STYLE
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut chicken into following: 2 thighs, 2 main wing joints, 2 second wing joints and breast into 4 pieces. (Save rest of chicken for other uses.) Sprinkle with salt and pepper and dredge in flour. Shake off excess.
- Heat oil in large skillet almost to smoking point and add garlic. Cook, stirring, until garlic is golden brown. Remove and reserve garlic. Reduce heat.
- Add chicken pieces and cook, turning so that pieces brown evenly, about 8 minutes. As pieces brown transfer to heatproof casserole. Add parsley sprigs to skillet and cook briefly. Remove and reserve parsley sprigs.
- Line bowl with fine sieve and pour hot fat into it. Save any crisp bits and add to chicken. Add 1 tablespoon of oil to chicken. Bring broth to boil and pour over chicken. Bring to boil and let simmer gently 15 minutes.
- Crush garlic, parsley sprigs and hard-cooked egg yolk to a paste. This should be done with mortar and pestle but can be done in electric blender. Scoop 2 tablespoons of broth from around simmering chicken. If blender is used, add while blending garlic mixture. If mortar and pestle are used, add to paste and blend well.
- Put raw egg yolks in small bowl and start beating. Add 2 tablespoons of hot broth from simmering chicken. Blend well.
- Pour garlic mixture into sauce around chicken. Pour in raw egg yolk mixture and cook over very low heat, shaking casserole and stirring. Take special care not to let sauce boil or it will curdle. Let simmer only until yolks thicken sauce.
- Put almonds into food processor or blender and blend to coarse meal. Take care not to overblend. Sprinkle almonds and chopped parsley over chicken and serve.
CHICKEN WITH ALMOND SAUCE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
- 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
- 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken
LEMON ALMOND CHICKEN
"Melt-in-your-mouth tender" is how folks describe this golden chicken with a delicate lemon sauce. The almonds add a subtle nutty flavor everyone enjoys.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs. , Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken. , Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.
Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1517mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.
CHICKEN IN ALMOND SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
- Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
- Pat chicken dry and sprinkle with 1/2 teaspoon salt.
- Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
- Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
- Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
MOROCCAN-STYLE CHICKEN WITH ALMONDS
Succulent chicken fillets stuffed with raisins, apple and bread crumbs, sauteed until golden, then simmered with almonds in a sweet citrus sauce with a hint of cinnamon. Serve the chicken and the delicious sauce over cous cous. Recipe adapted from Australian Women's Weekly.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place thigh fillets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten- be careful not to tear the meat.
- To toast the almonds, place them on a rimmed baking sheet and toast them in a preheated 350°F oven for 8 to 10 minutes, until they are light golden brown and fragrant.
- Combine the raisins, green onions, grated apple, ground ginger and breadcrumbs in a bowl.
- Spread each fillet with a level tablespoon of the breadcrumb mixture, roll up and secure with toothpicks.
- Heat the oil in a large Dutch oven or pot, and cook the chicken in batches until brown.
- Remove from pan and set aside.
- Combine the almonds, orange juice, plum jam, wine, cinnamon and stock in the same pan.
- Bring to the boil and return chicken to pan.
- Simmer, uncovered until chicken is tender, around 20 minutes.
- Remove toothpicks and garnish with extra toasted almonds and shredded green onion.
- Serve over cous cous.
Nutrition Facts : Calories 538.4, Fat 16.4, SaturatedFat 3.1, Cholesterol 189.6, Sodium 330.3, Carbohydrate 44.7, Fiber 3.2, Sugar 27, Protein 49.8
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