Gallina En Pepitoria (Chicken In Almond Sauce)

http://lloyd2.home.mindspring.com/latin.htm

Ingredients:

• 3 1/2 lb chicken, cut into serving pieces
• flour
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, chopped
• 1 large tomato, peeled, seeded and chopped
• 1-2 sprigs parsley
• 2 inch piece stick cinnamon
• 4 whole cloves
• 3/4 pint chicken stock
• 2oz blanched almonds
• salt
• 1/4 tsp white pepper
• 2 tsp lime or lemon juice
• 2 large eggs

Directions:

• Dredge the chicken pieces with flour, shaking to remove the excess.
• Heat the oil ina frying pan and saute the chicken until golden.
• Transfer to a heavy casserole.
• Saute the onion and garlic in the frying pan and add to the chicken together with the tomato, parsley, cinnamon, cloves and the stock.
• Pulverize the almonds in a blender and add to the casserole, Season with salt and pepper.
• Cover and simmer until chicken is tender.
• Remove chicken to a serving platter and keep warm.
• Skim off any grease and reduce sauce to3/4 pint.
• Adjust seasoning and strain. Place over low heat.
• Beat the eggs with the lemon or lime juice.
• Pour a few tablespoons of the sauce on the eggs, beating it with a whisk.
• Then pour egg mixture into the suace, beating constantly over low heat until the sauce has thickened.
• Do not let the sauce boil or it will curdle.
• Pour over the chicken.
• Serve with plain white rice.