Mexican chicken w/pine nuts
Yield: 4 Servings
Ingredients:
- 3 lb Roaster chicken
- 6 tb Dry sherry wine Salt to taste
- 1 tb Ground cinnamon
- 1/2 c Pine nuts
- 2 tb Sugar
- 1/2 c Butter
- 1/4 c Raisins
- 2 tb Flour
- 1/4 c Blanched slivered almonds
Instructions:
Quarter chicken carefully removing any lumps of fat from body cavity. Put chicken pieces in a pan with just enough salted water to cover and cook gently covered until chicken is tender. This will take 45 minutes or more depending on the quality of the chicken. Meanwhile grind pine nuts finely in an electric blender or food processor. In a small pan melt 6 tablespoons butter and saute ground nuts until a rich golden color. Drain chicken pieces reserving cooking liquid and return them to the pan. Cover and keep hot. Melt remaining butter in a small pan. Stir in flour and cook stirring constantly to a golden brown nutty roux. Gradually add 1 1/4 cups reserved chicken liquid stirring vigorously to prevent lumps forming. Bring to simmering point stirring. Add nuts and their butter the sherry and cinnamon mixed with sugar. Mix well and bring to a simmering point once more. Pour over chicken pieces and cook gently covered for 15-20 minutes longer. Finally stir in raisins and slivered almonds. Taste for seasoning adding a little more salt if necessary. Simmer for 5 minutes and serve. Recipe By :
