Chicken and Almonds

This dish dates back to David’s university days circa 1984. It is famous for being the first thing David cooked for Helen and the dish of choice on a number of special occasions, as long as the almonds are really well toasted.

  • Serves: 4
  • Preparation Time: 30 minutes plus marinating time
  • Cooking Time: 60 minutes


  • 150 ml soya or groundnut oil
  • 450 ml of white wine
  • 1 bunch of spring onions
  • 1 tbsp paprika
  • 4 chicken breasts
  • 2 de-seeded and chopped red and yellow peppers
  • 50g ground almonds
  • 250 ml of chicken stock
  • 100g of flaked almonds
  • Salt and pepper
  • 400g of easy cook American long grain white rice


  1. Mix together oil, wine, spring onions and paprika. Pour over the chicken breasts to cover the meat and leave to marinate for at least two hours
  2. Strain chicken and onions and roast the chicken in a pre-heated oven at 190 degC for approximately 40 minutes until tender.
  3. Toast the almonds in a pan until golden
  4. Put the rice on and leave to boil
  5. Meanwhile fry the spring onions with the peppers for 7-8 minutes
  6. Stir in the ground almonds and cook for a minute longer
  7. Add the stock and simmer for 10 minutes
  8. Stir in the toasted flaked almonds keeping some back for decoration, and add the cream and seasoning, heat through gently and
  9. Slice the roasted chicken and serve on a bed of rice with the sauce over it.
  10. Sprinkle some toasted almonds on the top

Source: Sainsburys store card circa 1984

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