Monday, May 01, 2006

Moroccan chicken with almond sauce

Fry onions and peppers until soft.
Add some garlic and ginger, herbs, cumin, coriander and some Moroccan meat rub.
Add a tin of flavoured tomatoes.
Simmer until cooked.
Add about a cup of ground almonds. This thickens the sauce.
Place chicken drumsticks in a dish, cover with sauce and cook for about 45 minutes at 160 degrees C.
The almond sauce is filling so rice or potatoes is not really needed.

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