1. Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender. 2. Strain, reserving the broth. 3. Skin and bone the chicken, and set aside. 4. To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. 5. Puree the sesame seeds with the almonds and 2 cups of the chicken broth. 6. Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened. 7. Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes. 8. Add the chiles, olives, capers and chicken. 9. Simmer for 10 minutes, and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
