Chicken In Shrimp And Almond Sauce

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Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Brazil, Chicken	6	Servings

INGREDIENTS

3	T	Olive oil
2		Onions, finely chopped
4		Spring onions, chopped
2		Cloves garlic, chopped
4		Tomatoes, peeled seeded and
		chopped
1		Hot chillies, seeded &
		chopped up to 2
		Salt and pepper
4	T	Fresh coriander
2		Chickens, quartered 2 1/2
		lb
1/2	lb	Finely ground almonds
1/2	lb	Dried shrimp, finely ground
1 1/4	pt	Thin coconut milk
1/4	pt	Thick coconut milk
1	T	Rice flour
4	T	Palm oil
3	T	Lime or lemon juice

INSTRUCTIONS

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
1.In a large pan heat the oil and saute onions, spring onions, garli,
tomatoes and chillies for 5 minutes. Season to taste and stir in the
lime juice and coriander.Add the quartered chickens and cook covered
for 30-35 minutes until tender.  2.With a slotted spoon transfer the
chickens to a dish and allow to  cool.Skin and bone, then chop the meat
coarsely.  3.Put the vegetables through a sieve pressing down hard to
extract  all the liquid. Discard the solids and reseve liquid.  4.In a
saucepan combine the almonds, ground shrimp, thin coconut milk  and the
reserved liquid. Bring to the boil and simmer for 15 minutes.  Add the
thick coconut milk and the rice flour mixed with a little  water. Cook
uncovered, stirring often, until thickened.  5.Add the chicken peices
and the palm oil and cook just long enough  to heat through, about 5
minutes. Serve with rice flour pudding.  Posted to recipelu-digest by
LSHW <shusky@erols.com> on Feb 18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 659 Calories From Fat: 506 Total Fat: 59.5g Cholesterol: 47.6mg Sodium: 524mg Potassium: 925.3mg Carbohydrates: 23.3g Fiber: 8.4g Sugar: 5.5g Protein: 18.5g