Title: Chicken in Green Almond Sauce
Categories: Chicken, Mexico
Yield: 6 Servings

3 1/2 lb Chicken cut in serving
-peices
3/4 pt Chicken stock
1 md Onion; chopped
1 Clove garlic; chopped
2 oz Parsley sprigs; coarsely
-chopped
2 oz Coriander; coarsely chopped
1 Heart of cos lettuce;
-coarsely chopped
2 Hot green peppers; seeded
-and chopped
4 oz Ground almonds
3 tb Vegetable oil
Salt

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html

1.Put the chicken peices in a heavy casserole with the stock. Bring to the
boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out
chicken onto platter and set aside. Reserve stock.

2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot
peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy
pan and pour in the puree.Cook over moderate heat stirring constantly for
4-5 minutes.

3.Transfer it to a casserole, stir in the reserved stock and season. Add
the chicken peices. Cover and simmer to heat through.

4.Serve with white rice or for a completely mexican meal rice, tortillas,
Frijolles and Guacamole.

Posted to recipelu-digest by LSHW on Feb 18, 1998