Chicken, With Chili and Walnut Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1three- to four-pound chicken, cut up
- Water to cover
- 5fresh green chilies
- 2tablespoons peanut or vegetable oil
- 4ounces shelled walnuts
- 4ounces shelled peanuts
- 2slices bread, crusts removed
- 2medium onions, peeled and coarsely sliced
- 2cloves garlic, peeled
- 2thick slices fresh ginger
- ½teaspoon mace
- ½teaspoon ground cinnamon
- 2cloves
- Coarse salt and freshly ground pepper to taste
- Sesame seeds to garnish
- Coriander or parsley to garnish
- 1red pepper, cut in strips
Nutritional analysis per serving (4 servings)
1100 calories; 82 grams fat; 16 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 28 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 66 grams protein; 1452 milligrams sodium
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