surrealme
Sun, Jan-28-07, 11:51
2 T olive oil
4 Large Chicken Breasts
1/2 onion finely chopped
1/2 c spinach in tiny ribbons
3 clove garlic crushed
2/3 c chicken stock
large pinch saffron threads
1/3 c almond flour
Salt and Pepper
Cilantro Leaves chopped.
Use heavy pan or dutch oven.
Brown chicken in oil and remove from pan.
Add veggies and garlic to pan and cook 5 min.
Add stock and saffron to pan, stir in almond flour add salt and pepper.
Return chicken to pot add enough water to just cover chicken.
Bring up to a simmer, cover and cook slowly 30-40 minutes.
Remove chicken and reduce sauce until thick and flavor is concentrated.
Pour over chicken in a serving platter and garnish with cilantro.
You can eat this with harissa (spicy chili based sauce)
Enjoy! This is from an old cookbook called the moroccan collection.
4 Large Chicken Breasts
1/2 onion finely chopped
1/2 c spinach in tiny ribbons
3 clove garlic crushed
2/3 c chicken stock
large pinch saffron threads
1/3 c almond flour
Salt and Pepper
Cilantro Leaves chopped.
Use heavy pan or dutch oven.
Brown chicken in oil and remove from pan.
Add veggies and garlic to pan and cook 5 min.
Add stock and saffron to pan, stir in almond flour add salt and pepper.
Return chicken to pot add enough water to just cover chicken.
Bring up to a simmer, cover and cook slowly 30-40 minutes.
Remove chicken and reduce sauce until thick and flavor is concentrated.
Pour over chicken in a serving platter and garnish with cilantro.
You can eat this with harissa (spicy chili based sauce)
Enjoy! This is from an old cookbook called the moroccan collection.