Cook over very low heat 2 large onions (sliced) in covered pan with 2.5 tbsp sunflower oil for 30 mins. Separately fry 1/3 cup blanched almonds in 1/2 tbsp sunflower oil. Drain. Stir in 1/2 tsp ground ginger and 1 1/2 tsp ground cinnamon into onions, add 10 ounces bite size chicken breast, season with salt and pepper. Cook, covered, for 15-20 minutes. (Make sure no remaining liquid in pan) Add 1/2 cup cilantro. Sprinkle with almonds.
Opt: Spread mixture over almond flour crust to simulate the pastry of a traditional bastilla. Bake until crust is done.
Sprinkle with cinnamon and a dash of honey.
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