Dhayaati Chicken fricassee with almonds and candied tomatoes

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05

Feb

Dhayaati Chicken fricassee with almonds and candied tomatoes
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  • Prep

    15m

  • Cook

    25m

  • Ready In

    45m

  • 12 servings

Ingredients

  • 6 chicken thighs Dhayaati
  • 2 branches of thyme
  • 2 spoons of olive oil
  • 20 ground almonds
  • 2 garlic cloves in shirt
  • 10 green or black olives
  • 1 small candied lemon (or 1 organic lemon)
  • 1 cubic broth
  • 150 g of tomatoes confit in oil

Directions

In a frying pan heat the oil with the thyme and fry the pieces of chicken until they are golden brown.

Add the almonds, garlic, olives and lemon cut in quarters with his skin.

Dilute the broth in 2 glasses of very hot water and pour it immediately. Add a pinch of salt (very little, candied lemon, olives and broth are already salted) and some pepper mill turns. Cover and continue cooking over medium heat.

After 20 minutes, add the drained tomatoes. When the chicken pieces are cooked, adjust the seasoning of the sauce.

Serve hot with a creamy parmesan polenta.

Stop cooking as soon as a knife tip passes easily through the pieces of poultry.

Footnotes

  • Cook's Note:

    You can also use the top of a drinking glass to cut the wonton wrappers. You can cut several at a time. Though, for a more rustic look, no cutting necessary!

  • Editor's Note:

    The nutrition data for this recipe includes the full amount of the wonton wrappers. The actual amount of the wonton wrappers consumed will vary.

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