Lightly sauté the almonds in lard. Place in a blender. Add 2 cups of the chicken
broth and puree until creamy. Heat the oil in a Dutch oven and brown the flour until
it is light brown. Add the almond mixture and cook over medium heat until creamy
and thick, stirring constantly.
Taste for seasoning and adjust, if necessary. Add ground cumin and cover. Remove
from heat. The sauce must be the consistency of heavy cream. If it becomes too thick,
thin it with a little reserved chicken broth and cook, stirring, until of the desired
To use, arrange cooked chicken pieces in a casserole dish, cover with the almond
sauce, and cover. Heat in the oven at 325 degrees F.
Serve with rice and a crisp salad.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I am an Amazon affiliate. This means that if you buy anything on Amazon through the links on this site, a small commission will go to me. This money is used to run and maintain this site and costs you nothing extra.