Chicken, With Chili and Walnut Sauce
Published April 9, 1983
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 three- to four-pound chicken, cut up
Water to cover
5 fresh green chilies
2 tablespoons peanut or vegetable oil
4 ounces shelled walnuts
4 ounces shelled peanuts
2 slices bread, crusts removed
2 medium onions, peeled and coarsely sliced
2 cloves garlic, peeled
2 thick slices fresh ginger
½ teaspoon mace
½ teaspoon ground cinnamon
2 cloves
Coarse salt and freshly ground pepper to taste
Sesame seeds to garnish
Coriander or parsley to garnish
1 red pepper, cut in strips
Nutritional analysis per serving (4 servings)
33 grams carbs; 298 milligrams cholesterol; 1408 calories; 41 grams monosaturated fat; 34 grams polyunsaturated fat; 22 grams saturated fat; 104 grams fat; 10 grams fiber; 1569 milligrams sodium; 91 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Simmer the chicken in water until almost cooked. Drain and cool, reserving liquid.
- Step 2
Toast the chilies, using a fork over a gas flame. Wrap in paper towels and set aside.
- Step 3
In the oil, fry the walnuts, peanuts and bread until lightly browned. Combine in blender with the chilies, onions, garlic, ginger, spices, salt and pepper. Add one-and-a-half cups of the chicken stock and puree.
- Step 4
Thin the mixture with one to two cups stock until you have a smooth puree. Return to pan. Bring to a boil. Add the chicken and simmer for about 20 minutes, until the sauce is thick.
- Step 5
Sprinkle with sesame seeds and fresh-chopped cilantro. Garnish with the red pepper strips.
Private Notes