Mexican Chicken With Pine Nuts
* exported from bigoven * 
 
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
categories :*poultry chicken 
 
amount measure ingredient -- preparation method 
  --------------------------------
3 lb.  roaster chicken
6 Tbsp  dry sherry wine
  salt to taste
1 Tbsp  ground cinnamon
1/2 cup  pine nuts
2 Tbsp  sugar
1/2 cup  butter
1/4 cup  raisins
2 Tbsp  flour
1/4 cup  blanched slivered almonds
 
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. 
 
 
-- 
(ID: 4974) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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