Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Sunday, January 31, 2010
Mexican Chicken in Green Almond Sauce
Whole chicken--3-31/2 pounds
2 cups chicken broth
2 garlic cloves
1 bunch fresh cilantro, washed
1 green bell pepper, washed
1 jalapeno pepper
1 lb. fresh tomatillos*, papery coating removed, and tomatillos washed
1 cup ground almonds
2 Tbsp. fat
Cut up chicken and poach in broth (cover pan) until done, about 45 minutes. Drain the stock, and reserve. While chicken is poaching, roast peppers and tomatillos in a very hot oven (around 450-500 degrees F) until charred on the outside. Watch closely. Remove from oven and place in a brown paper bag (top rolled down to keep in steam) for a few minutes. When cool enough to handle, remove the peel, stems and seeds from the peppers and the peel/blackened bits from tomatillos. Don't worry if a little is left on.
Roughly chop onion, garlic and cilantro in a food processor. Add almonds, tomatillos and peppers and pulse until blended, but still chunky. Heat the oil in a frying pan over low heat. Add almond mixture and cook for three to four minutes. Add reserved stock and some water to equal two cups, if necessary. Mix thoroughly and add chicken. Simmer to reheat chicken and allow flavors to blend. Add salt to taste and garnish with cilantro.
*Tomatillos are not listed as legal or illegal, so their status is officially unknown. If you are in a very compromised situation, please try a different recipe.