Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 4 lbs. chicken, cut into serving pieces
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 tablespoons matzoh meal
- 1 teaspoon paprika
- 1 large matzoh
- 2 Tbsp. balsamic vinegar
- 1/4 cup olive oil
- 1 cup whole blanched almonds
- 3 cloves garlic
- 1 cup chicken stock or broth (boxed or homemade works best)
- 1 bay leaf
- 1 onion, finely chopped
- 1/3 cup mayonnaise
- 1 Tbsp. fresh lemon juice
- 1 cup frozen baby peas, thawed
Preparation:
Sprinkle chicken pieces with matzoh meal, salt, pepper, and paprika, and set aside. Sprinkle the matzoh with the vinegar and break into pieces.In large skillet, heat 1 Tbsp. oil over medium heat. Add the broken matzo, almonds, and garlic and cook, stirring constantly, until golden, about 5 minutes. Place this mixture in a blender or food processor and blend or process until fine crumbs. Add half of the chicken stock and process again until mixture is smooth. Add remaining chicken stock, and process again.
Add remaining 2 Tbsp. oil to the skillet and saute chicken over medium heat until golden brown on all sides, about 15 to 20 minutes, turning frequently. Drain fat from the skillet and pour the almond/chicken broth mixture over the chicken and stir. Add the bay leaf and onion, then cover pan and simmer over medium heat until chicken is tender and thoroughly cooked, 165 degrees F on a meat thermometer, about 20 minutes, stirring occasionally. Then reduce the heat to low and discard the bay leaf.
Combine mayonnaise with lemon juice and slowly stir this and the peas into the sauce around the chicken. Heat thoroughly, but make sure the sauce doesn't boil. Serves 4
