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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A neat recipe! Needs to marinate 15 minutes. Ingredients:
3/4 ancho chili |
1 tablespoon sesame seeds |
1 teaspoon sesame seeds |
1 tablespoon olive oil |
1 teaspoon olive oil |
4 chicken quarters |
3 ounces low-fat milk |
5 ounces cream |
2 tablespoons blanched almonds |
2 teaspoons blanched almonds |
2 tablespoons chicken stock |
2 teaspoons chicken stock |
Directions:
1. Place ancho pepper on broiler pan and broil 3-4 minutes, turning frequently until skin is charred.
2. Place pepper in a paper bag for 15 minutes and peel, seed and chop pepper.
3. Rinse under cold water and set aside.
4. Heat sesame seeds in heavy nonstick skillet over medium high heat, shaking pan frequently until sesame seeds have turned golden.
5. Transfer to a bowl and set aside.
6. Heat oil in same skillet over medium high heat.
7. Add chicken and sauté 20 minutes, turning occasionally until chicken is well browned and almost cooked throughout.
8. Set aside.
9. Combine milk, half the cream, roasted peppers and almonds in a heavy saucepan.
10. Bring to a boil.
11. Transfer to a blender and process until smooth.
12. Pour sauce over chicken and simmer over medium low heat 10 minutes.
13. Add remaining cream and chicken stock and continue to simmer another 10 minutes until chicken is done.
14. Serve chicken with sauce and sprinkle with toasted sesame seeds.
15. Serve on a bed of basmati rice so you can enjoy the sauce from the chicken and a green vegetable for a lovely meal.
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