Red Chicken With Almonds
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Broiler fryer chicken||3 Pound, cut up|
|Cooking oil||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Toasted blanched almonds||1⁄2 Cup (8 tbs)|
In plastic or paper bag combine flour, 1 teaspoon of the salt, the thyme, and pepper.
Add chicken pieces a few at a time; shake to coat.
In 12-inch skillet brown chicken pieces in hot oil about 15 minutes.
Add onion, paprika, and garlic; cook 5 minutes longer.
Stir in undrained tomatoes, water, and remaining 1 teaspoon salt.
Place toasted almonds in blender container; cover and blend till almonds are finely chopped.
Add to chicken.
Cover and simmer 30 to 35 minutes or till chicken is tender.