Thursday, May 14, 2009

Chicken with Almond Garlic Sauce

1 lb chicken pieces
2 tbl lemon juice
2 tbl olive oil
1-1/2 tsp dried oregano
1/4 c. white wine
1 clove garlic, minced
1/2 onion, chopped
1/4 tsp salt
1/4 tsp pepper

Put the chicken in a zip-loc plastic bag. Combine the rest of the ingredients in a mini food processor and whiz until smooth. Pour the contents of the processor over the chicken, seal the bag and squish it to distribute the marinade evenly over the chicken. Refrigerate at least 3 hours.

Remove the chicken from the marinade and broil or grill approximately 40 min., turning it every 10 minutes, until the juices run clear. Serve with Almond Garlic Sauce.

4 servings

2 oz blanched, slivered almonds
1/4 c. fresh breadcrumbs
3 cloves garlic, minced
1/3 c. olive oil
2 tsp red wine vinegar

To make the breadcrumbs, tear up a slice of bread and whiz it in a mini food processor. Remove and measure out 1/4 cup (toss the rest outside for the birds). Put the almonds in the processor and whiz until ground fine. Add the garlic, oil, and vinegar and process until smooth, adding water if necessary to achieve a smooth consistency.

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