Blank Manng of Chicken

24 hours Prep: 1 hours Cook: 1.5 hours

1440 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

3	pounds	chicken	boiling
1	each	onion	skinned
1	each	bouquet garni	seasoning
8	ounces	rice	short grain
2	ounces	butter
2	ounces	caster sugar	o
2	ounces	almonds	ground
2	ounces	almonds	whole, blanched
1	x	lard	or oil for frying
1	x	salt	to taste
2	tablespoons	parsley leaves	fresh

Almond milk
2	pints	water
8	ounces	almonds	powded almonds
1	teaspoon	caster sugar

Directions

Make the almond milk by simmering the almonds gently in the water and sugar until all the flavour is extracted (about 12 hours).

Strain. Place the chicken in a large saucepan, cover with boiling water, add the onion, bouquet garni and seasoning.

Cover, bring to the boil and simmer until the bird is tender.

(About 1 1/2 -2 hours, according to age and size.)

When cooked, remove from the stock, discard the skin and bones, cut the flesh into bite-sized pieces and keep warm.

Cook the rice in the almond milk, adding some of the chicken stock to make up the required amount of liquid.

Drain the rice but do not dry it-it should be moist.

Return the rice to the saucepan and add the diced chicken, butter, sugar and ground almonds.

Season well. Fry the whole almonds lightly in the oil or fat until golden.

Sprinkle with a little salt.

Serve the rice on a heated dish, decorated with the fried almonds and parsley.

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Nutrition Facts

Serving Size 494g

Amount per Serving

Calories 1440 51% of calories from fat

	% Daily Value*
Total Fat 82.0g	127%
Saturated Fat 22.0g	108%
Trans Fat 0.0g
Cholesterol 337mg	112%
Sodium 412mg	17%
Total Carbohydrate 63.0g	21%
Dietary Fiber 7.0g	29%
Sugars 17.0g
Protein 111.0g	221%

Vitamin A	16%		Vitamin C	7%
Calcium	23%		Iron	41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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