Mexican Almond Chicken.

Or Pollo en mole almendrado to the purists. This is another distinctively Mexican recipe that is particularly useful for those in a hurry. The sauce can be prepared well ahead of time, in bulk, and it freezes quite happily


 ¼ cup olive oil.

1 large onion, peeled and chopped.

1 green chilli, seeded and chopped.

4 cloves garlic, peeled and chopped.

4 cloves.

1 50 mm stick cinnamon.

½ teaspoon ground black pepper.

1 400g can tomatoes.

½ cup almonds.

1 banana, peeled and chopped.

Salt to taste.

2 crusts white bread.

1 tbsp olive oil.

600g diced chicken breast meat.

Coriander greens for garnish.


Heat the oil in a pan over a hot flame and stir fry the onion, chilli and garlic until soft then add all the other ingredients except the chicken and the coriander. Bring gently to the boil and simmer for twenty minutes.

Using a kitchen wand, whizz to an even paste and set aside. The sauce can be made well in advance and kept in the refrigerator for two or three days. It also keeps well frozen.

Heat the oil in a pan and stir fry the meat until browned all over then add the sauce and gently reheat. Simmer for 10-15 minutes until the meat is thoroughly cooked and serve with rice, garnished with coriander greens.

Serves: 4.

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