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Blank Manng of Chicken

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Submitted by DamLuli

YIELD

6 servings

PREP

1 hrs

COOK

READY

24 hrs

Ingredients

3 1.4
POUNDS KG CHICKEN
boiling
1 1
EACH EACH ONIONS
skinned
1 1
EACH EACH BOUQUET GARNI
seasoning *
8 231.2
OUNCES ML/G RICE
short grain
2 57.8
OUNCES ML/G BUTTER
2 57.8
OUNCES ML/G SUGAR, SUPERFINE
o
2 57.8
OUNCES ML/G ALMONDS
ground
2 57.8
OUNCES ML/G ALMONDS
whole, blanched
1 1
X X LARD
or oil for frying *
1 1
X X SALT
to taste *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh
Almond milk
2 946
PINTS ML WATER *
8 231.2
OUNCES ML/G ALMONDS
powded almonds
1 5
TEASPOON ML SUGAR, SUPERFINE

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 1½ -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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 494g (17.4 oz)
Amount per Serving
Calories 1273 44% from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 333mg 111%
Sodium 378mg 16%
Total Carbohydrate 21g 21%
Dietary Fiber 7g 29%
Sugars g
Protein 226g
Vitamin A 13% Vitamin C 7%
Calcium 20% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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