Serving Size: 4
3.5 lb chicken
8 prawns
6 ripe tomatoes, peeled and seedless
2 carrots
3 onions
1.5 lb toasted almonds
1 herbs
1/2 cup chicken broth
Olive oil
2 small glasses of brandy
Salt and pepper, to taste
Cut the chicken into pieces, season and brown it in a frying pan with the olive oil. sauté the prawns too. Chop the vegetables and fry them gently with the onions, and the small bunch of herbs in a separate frying pan. Put the chicken pieces and the prawns in a casserole and add the oil they were fried in.
Cook on a low flame and when it is hot, add the brandy. Wait a few minutes for it to evaporate, then add the vegetable sauce and the hot chicken broth. Leave to boil 15 minutes or so, but add the ground toasted almonds before boiling point. Once cooked, separate the chicken and the prawns.
Use a colander. Put the chicken and the prawns in a serving dish . Serve immediately.
