Chicken and Almonds in a Lemon Sauce
I first made this recipe for Mukmura eight years ago when I cooked the food of the Calcuttan Baghdadi Jew community. For some reason, I never wrote up the cuisine and I forgot I had cooked it at all - so I
revisited for just one recipe, this one, this week. While the first time I made it I wasn't terrible impressed, this time I was very happy with it. The dish was good the night I made it and it kept getting better on subsequent
days. It's probably best to make it ahead for that reason.
The real key to getting the best flavor is to reduce the sauce until there is very little of it. It won't coat rice or bread, but it will intensify the flavor of the chicken. The best thing about this dish is that it's extremely easy to make, you just put all ingredients in a pot and let the cooking do its magic.
- 4 lbs chicken parts, fat and loose skin removed
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp minced ginger root
- 1/4 cup peeled & slivered almonds
- 1 1/2 Tbsp raisins
- 2 tsp salt
- 1 tsp turmeric
- 1 1/2 cups water
- 1/4 cup lemon juice
Put chicken parts, onion, garlic, ginger, almonds, raisins, salt, turmeric and water in a cooking pot. Bring to a boil over medium heat, cover, and cook for 20 minutes.
Uncover and stir the sauce with a wooden spoon, breaking the pieces of onion if necessary. Continue cooking, uncovered, for 15 more minutes. Stir in the lemon juice and cook for 10 more minutes, until the chicken is cooked through and the sauce has thickened.
Adapted from a recipe in Copeland Mark's Sephardic Cooking: 600 Recipes Created In Exotic Sephardic Kitchens From Morocco To India
See also: Afghani Jewish, American Jewish, Baghdadi Jewish, Cochin Jewish, Greek Jewish, Bene Israel, Georgian Jewish, Bengali, Iraqi, Israeli dishes.
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