Recipes from Mexico :: Mexican Salsas and Condiments
2/3 c. slivered almonds
2 Tbsp. lard
2 c. seasoned chicken broth
3 Tbsp. canola (or other vegetable) oil
2 Tbsp. flour
Salt
Pepper
1/2 tsp. ground cumin
Lightly sauté the almonds in lard. Place in a blender. Add 2 c. of the chicken broth and purée until creamy.
Heat the oil in a Dutch oven and brown the flour until it is light brown. Add the almond mixture and cook over med. heat until creamy and thick, stirring constantly. Taste for seasoning and adjust, if necessary. Add ground cumin and 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 and cook, stirring, until of the desired consistency.
To use, arrange cooked chicken pieces in a casserole dish, cover with the almond sauce, and cover. Heat in the oven at 325 degrees fahrenheit.
Serve with rice and a crisp salad.
