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| Chicken with Almonds
1 chicken, about 1 1/2 kilos, quartered 2 medium onions, chopped 100 gr. whole blanched almonds about 1/2 cup olive oil 4 hard boiled eggs, halved 2 Tbsp. parsley, chopped 8 cloves garlic, crushed 1/2 tsp. pepper or more to taste pinch or two of saffron salt as required Make a paste by grinding together 1 Tbsp. of the salt and half the garlic cloves. With this mixture rub the chicken parts on all sides. Rinse well and then pat dry with paper toweling. In a mortar combine the remaining garlic with the parsley and pound to a paste. Moisten the mixture with 1 Tbsp. of the olive oil and add the saffron and pepper. With this mixture rub the chicken thoroughly. Cover and refrigerate for about 24 hours. In a heavy flameproof casserole heat 4 Tbsp. of the oil and in this saute the onion until just golden. Add the chicken and continue to saute until the chicken is golden brown on all sides. Add about 2 cups of water, bring to the boil, cover, reduce the flame and simmer gently for about 45 minutes, turning the chicken several times. Add water if necessary to prevent the casserole from drying out. In a skillet heat 1 Tbsp. oil and in this fry the almonds until golden brown. Drain on paper toweling. To serve, spoon the almonds over the chicken, garnish with the hard boiled eggs and serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |