Best Spicy Almond Chicken Recipes

SPICY ALMOND CHICKEN AND RICE

Steps:

• In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
• Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
• To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
• Serve the chicken with the rice; sprinkle with the almonds.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

SPICY CHICKEN AND ALMOND STEW

Steps:

• Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
• Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.

SPICY AFRICAN CHICKEN AND ALMOND STEW

Steps:

• Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
• Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
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SPICY ALMOND CHICKEN

Steps:

• Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken.
• Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).

SPICY ALMOND SULTANA CHICKEN

Steps:

• In a large frying pan, over a medium-high heat, cook the cumin seeds, shaking the pan occasionally, for 1min until fragrant and toasted. Tip into a medium bowl, allow to cool slightly, then add garlic, chilli, half the oil and half the coriander. Add the chicken and toss to coat. Cover and chill in the fridge for at least 2 hours, 12 is better though.
• Fry the chicken and marinade over a medium-high heat until cooked through. Remove with a slotted spoon to a large bowl and mix with the almonds.
• Reduce the heat to low and add the remaining oil and sultanas to the cooking juices in the pan. Gently heat through, remove from the heat and stir in the soy sauce. Season with pepper, pour over the chicken and almonds. Mix well. Allow to cool, then stir in remaining coriander then chill until needed.
• Serve with the cos lettuce and radishes as a salad.
• Per serving: 370kcal, 23g fat, 4.1g sat fat, 35.1g protein, 8.6g carbs, 7.8g sugar, 0.4g salt.