| Chicken breasts with prunes and almonds |
| Serves 4 1 oz (30g) butter or margarine 1 tbsp vegetable oil about 2 1/2 lb (1.2kg) chicken breast halves 1 1/4 (750ml) chicken stocs 4 oz (115g) raisins 1 tbsp fresh thyme, or 1 tsp dried thyme 3 fresh sage leaves, chopped 3 tbsp chopped fresh parsley 1 tbsp chopped fresh marjoram, or 1 tsp dried marjoram 2 oz (55g) ground almonds 12 prunes, stoned 4-6 whole cloves 1/2 tsp ground mace pinch of saffron strands, crumbled salt and pepper 1 1/2oz (45g) flaked almonds, toasted 1. Melt the butter or margarine with the oil in a frying pan. Add the chicken and brown 10 minutes, turning once. Transfer the chicken pieces to a large pot. 2. Pour the stock into the pot and bring to the boil. Add all the remaining ingredients, except the toasted almonds, and stir well to mix. Simmer 45 minutes. 3. With tongs, remove the chicken from the pot and let cool. Bring the cooking liquid back to the boil and boil until well reduced, about 10 minutes, stirring frequently. 4. Remove the bones from the chicken and return the meat to the sauce. heat through. Serve sprinkled with the toasted almonds. |