Winter Chicken In Almond Sauce With Whole Mustard Seed

I’ve been doing some styling and photography for a Kosher magazine and recently photographed a veal stew recipe.  The recipe was really not my taste but there were elements of it that I really liked like the ground almonds.This recipe for Winter Chicken In Almond Sauce With Whole Mustard Seed loosely based off of that one. This recipe is savory and spicy with a huge hit of umami. You can easily make the sauce ahead of time and then cook the chicken later. I like to to serve this with rice.

I am all about taking kitchen shortcut when it saves time and doesn’t compromise the flavor.  That being said, do not skip dredging the chicken in corn starch. That’s what keeps the chicken really moist.

The ingredients

Dredge chicken in corn starch

Saute onion, garlic and spices

Add broth and ground almonds

When sauce is thickened, add the chicken back to the pan

Winter Chicken In Almond Sauce With Whole Mustard Seed

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Ingredients Method

Ingredients

  

• 2 lbs chicken breast
• 1/4 cup corn starch
• 4 tablespoons of olive oil divided
• 1 onion diced
• 2 cloves garlic minced
• 1/2 teaspoon dried sage
• 2 tablespoons whole mustard seed
• 2 tablespoons flour
• 3 cups beef broth
• 1/2 cup ground almonds
• 1/4 cup yeast flakes
• Salt and pepper to taste

Method

 

1. Cut chicken breast into bite size pieces
2. Dredge in corn starch
3. Add to frying pan with two tablespoons of olive oil. Don't crowd the pan so you may have to do more than one batch
4. Brown on each side and remove from pan.
5. Add 2 tablespoons of olive oil to the pan
6. Saute onion until translucent
7. Add garlic and saute for another 30 seconds
8. Add mustard seed and sage and cook for 1 minute
9. Sprinkle flour in the pan and mix well
10. Add broth to pan and mix well
11. Add ground almonds and yeast flakes and cook until thickened
12. Add chicken back to the pan and cook until chicken is cooked through
13. Add salt and pepper to taste
14. Serve over rice