Almond Sauce
Almond Sauce
2/3 cup slivered almonds
2 Tbsp lard
2 cups seasoned chicken broth
3 Tbsp vegetable oil
2 Tbsp all-purpose flour
Salt
Pepper
1/2 tsp ground cumin
Lightly saute the almonds in lard
Place in a blender
Add 2 cups of the chicken broth & puree until creamy
Heat the oil in a Dutch oven & brown the flour until it is light brown
Add the almond mixture & cook over medium heat until creamy & thick, stirring constantly
Taste for seasoning & adjust, if necessary
Add ground cumin & cover
Remove from heat
The sauce must be the consistency of heavy cream
If it becomes too thick, thin it with a little reserved chicken broth & cook, stirring, until of the desired consistency
To use, arrange cooked chicken pieces in a casserole dish, cover with the almond sauce, & cover
Heat in the oven at 325 deg F
Serve with rice & a crisp salad
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