Ingredients
4 each potatoes
1/4 cup olive oil
1/2 cup almonds slivered
1 cup onion chopped
1 lb chicken (boned and skinned),
1 [cut into strips]
2 tbsp flour
1 1/4 cup chicken broth
3 tbsp lemon juice
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp salt
1/2 tsp hot pepper sauce
1/2 cup raisins
Directions
Scrub Potatoes; dry and prick with a fork. Bake in a 425 degree oven
55 to 60 minutes, until soft.
In large skillet, heat oil; saute almonds until golden brown. add
onions and garlic; saute until tender. Add chicken; cook, stirring,
until chicken turns white. Sprinkle with flour; mix well.
Combine broth, lemon juice, cinnamon, paprika, salt and hot pepper
sauce. Gradually add to chicken mixture, stirring constantly, until
mixture boils and thickens. Stir in raisins. Simmer three minutes.
Cut an X in top of baked Potatoes; pinch sides of potatoes to fluff.
Top with chicken mixture.
MARGIE'S NOTE: This is quite good, although I leave the raisins and
cinnamon out.
From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)
Taken from: The Omaha World Herald (Nov. 1983)
Servings: 4 servings
Potatoes With Spiced Chicken Topping Recipe brought to you by Recipe Ideas
Categories: Chicken; Potato; Poultry; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in fact as far into history as pharonic Egypt, and maybe further still. In practice though, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy roman citizens. He describes how the meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and dill. Moving on, there were some interesting books which were published in the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is served today, but rather recipes for the types of food prepared for the rich people of the period. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including basil and rosemary. The introduction of these new tastes led to an explosion in recipe manuscripts, the majority of which still exist in private collections. By the time we get to the twentieth century, cookery books were greatly in demand as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Potatoes With Spiced Chicken Topping recipe.
