African Almond Chicken (Libya)

1. Boil chicken in water until tender - about 30 minutes.

2. Take out and set aside to cool.

3. Save 2 cups of the chicken stock.

4. Debone the cooled chicken.

5. Heat the oil.

6. Then add the celery, peas, chicken stock, almonds, salt and sherry.

7. Simmer 10 minutes.

8. Thicken sauce with 2 tablespoons cornstarch mixed in 1/4 cup water.

9. Add to sauce and bring to a boil until it thickens.

10. Serve with noodles or a bowl of steaming rice.

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Nutrient	Quantity
Total fats	360.5482 g
Protein	265.7535 g
Carbohydrates	19.9437 g
Energy	4428.2226 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9472 g
Water	1436.1703 g
Aspartic acid	22.6807 g
Calcium, Ca	204.4003 mg
Lutein + zeaxanthin	290.63 g
Fiber, total dietary	1.616 g
Carotene, beta	272.7 g
Niacin	100.4202 mg
Vitamin A, RAE	584.6213 g
Arginine	15.9186 g
Riboflavin	2.0976 mg
Fatty acids, total saturated 20:1	2.0592 g
Glutamic acid	37.0014 g
Sodium, Na	1719.2022 mg
Fatty acids, total saturated 16:1 undifferentiated	12.3702 g
Total lipid (fat)	360.5482 g
Manganese, Mn	0.3624 mg
Fructose	0.3737 g
Proline	12.4078 g
Fatty acids, total saturated 16:0	54.4769 g
Fatty acids, total saturated 8:0	1.3464 g
Sucrose	0.0808 g
Choline, total	862.7604 mg
Sugars, total	8.9374 g
Serine	8.9554 g
Fatty acids, total saturated 10:0	1.5096 g
Fatty acids, total saturated 18:0	15.1002 g
Fatty acids, total saturated 20:4 undifferentiated	1.088 g
Vitamin B-6	5.1275 mg
Selenium, Se	206.8044 g
Ash	14.5255 g
Vitamin D	136.0003 IU
Fatty acids, total saturated 18:1 undifferentiated	152.9639 g
Pantothenic acid	12.6245 mg
Phenylalanine	9.8258 g
Copper, Cu	0.9474 mg
Betaine	106.1812 mg
Thiamin	1.0052 mg
Retinol	562.4013 g
Methionine	6.7098 g
Iron, Fe	13.45 mg
Carbohydrate, by difference	19.9437 g
Phosphorus, P	2153.0445 mg
Folate, total	141.9602 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.136 g
Alanine	14.8336 g
Cholesterol	1034.4023 mg
Valine	12.2945 g
Fatty acids, total saturated 18:2 undifferentiated	59.8459 g
Glycine	16.654 g
Glucose (dextrose)	0.404 g
Fatty acids, total saturated 14:0	8.3626 g
Zinc, Zn	18.6193 mg
Isoleucine	12.5876 g
Fatty acids, total saturated 12:0	19.448 g
Fatty acids, total polyunsaturated	64.6491 g
Leucine	18.3923 g
Tocotrienol, alpha	0.0101 mg
Vitamin A, IU	2371.8943 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.136 g
Folate, DFE	141.9602 g
Tryptophan	2.8243 g
Vitamin C, total ascorbic acid	25.851 mg
Phytosterols	334.76 mg
Galactose	0.4848 g
Fatty acids, total saturated 6:0	0.0816 g
Tyrosine	8.1283 g
Vitamin B-12	4.216 g
Vitamin K (phylloquinone)	68.6606 g
Fatty acids, total saturated	102.3893 g
Histidine	7.4105 g
Fatty acids, total monounsaturated	168.5323 g
Threonine	10.4514 g
Folate, food	141.9602 g
Vitamin D (D2 + D3)	2.72 g
Vitamin E (alpha-tocopherol)	48.7792 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.408 g
Fatty acids, total trans	1.3192 g
Magnesium, Mg	302.3106 mg
Lysine	20.5497 g
Potassium, K	3337.0058 mg
Cystine	3.3904 g
Fluoride, F	4.04 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Chicken	3 lbs	2924.0066	0	204.8165
Celery	1 cup	16.16	2.9997	0.1717
Vegetable oil	3 tablespoons	351.696	0	40.8
Almond	0.5 cup	963.56	0	109
chicken stock	2 cups	172.8	16.944	5.76
pea	1 package	0	0	0
sherry wine	1 tablespoon	0	0	0