Chicken in silky almond sauce is a dish that combines traditional flavors and textures, with origins dating back to the fusion of Mediterranean cuisine and Eastern spices. This recipe, very popular in various regions of Latin America, especially in Mexico and Peru, stands out for its creamy and rich almond sauce that provides a soft and delicate touch to the chicken.
In other Latin American countries, this preparation may vary slightly and be called "Chicken in almond sauce", "Chicken in almond cream", or "Homestyle chicken with almonds". The influence of spices like cardamom, cumin, and ginger traces this recipe back to culinary traditions that cross continents, creating a unique flavor experience full of history.
This dish is ideal for family celebrations or special occasions where you want to impress with a delicious and aromatic dish. The combination of fresh ingredients and spices allows the chicken to absorb all the nuances, while the sauce maintains a silky and appetizing texture.
How to Prepare Chicken in Silky Almond Sauce
Ingredients: Chicken, Cardamom, Vegetable Oil, Red Peppers, Cumin, Onions, Fennel, Sliced Almonds, Plain Yogurt, Cilantro, Water, Coarse Salt, Fresh Cilantro, Fresh Ginger.
Steps:
Pat the chicken dry.
Heat a small amount of oil in a large heavy skillet or Dutch oven over medium-high heat.
Add the chicken in batches and cook on all sides until no longer pink.
Remove with a slotted spoon and set aside.
Heat the remaining oil in the skillet.
Add the sliced onion and fry until it wilts and is pale brown, stirring constantly to brown evenly, about 12 minutes.
Incorporate the almonds, cilantro, ginger, cardamom, ground red pepper, cumin, and fennel and cook for 3 to 5 minutes more.
Remove the mixture from the heat.
Transfer half of the mixture to a food processor or blender.
Puree with 1/2 of the yogurt and 1/2 of the water.
Repeat with the remaining mixture, yogurt, and water.
Pour the sauce back into the skillet.
Add the chicken to the skillet.
Place over medium-high heat and bring to a boil.
Reduce the heat, cover, and simmer until the chicken is tender and the sauce has thickened, about 45 minutes.
Remove from the heat.
Let it rest at room temperature for 30 minutes.
Reheat over low heat.
Transfer to a serving platter, garnish, and serve immediately.
