Grilled Chicken With Almond And Garlic Sauce
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Ground Almond1 tbsp
White Wine Vinegar3 tbsps
Olive Oil1 tbsp
Lemon Juice (fresh)1
Salt1 tsp
Ground White Pepper1 tsp
Oregano (dried)3 tbsps
White Wine (dry)2 tbsps
Herb (chopped fresh)Directions:
1
For the sauce, soak the beans in a generous amount of water overnight
2
Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible
3
Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator
4
Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste
5
Spread the paste over the chicken and massage it into the meat
6
Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight
7
For the sauce, soak the beans in a generous amount of water overnight
8
Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible
9
Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator
10
Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste
11
Spread the paste over the chicken and massage it into the meat
12
Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight
13
The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches
14
Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours
15
Drain well
16
Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste
17
Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce
18
Add the flaxseed oil and season with salt and pepper
19
Set aside
20
Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F
21
Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes
22
Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear
23
Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges
24
The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches
25
Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours
26
Drain well
27
Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste
28
Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce
29
Add the flaxseed oil and season with salt and pepper
30
Set aside
31
Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F
32
Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes
33
Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear
34
Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges