SPANISH – STYLE CHICKEN TENDERS WITH A SAUCE OF SLICED ALMONDS – DICED TOMATOES – TURMERIC – CINNAMON – MINCED GARLIC – CHOPPED ONION – PARSLEY – BAY LEAVES – SHERRY – BONE BROTH

The almonds and their crunch make this dish. . .and the unusual flavors were a hit with my husband. . .

For 2:

–3 chicken tenderloins

–sliced almonds (one-eighth cup)

–diced tomatoes (half a can, drained)

–turmeric (one-quarter teaspoon)

–cinnamon (one-half teaspoon)

–minced garlic (1 tablespoon)

–chopped onion (one-quarter cup)

–parsley (1 tablespoon, divided)

–bay leaves (2)

–sherry (3 tablespoons)

–bone broth (one-eighth cup)

–salt and pepper to taste

–extra virgin olive oil to taste

1 – Place all ingredients in a large, covered baking dish. Stir well. Microwave on high for 4 minutes.

2 – Nestle the chicken in the sauce. Season with salt, pepper, parsley, and extra virgin olive oil.

3 – Microwave on high for 4 minutes and 40 seconds. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and sauce hot, atop quinoa, rice, or pasta if desired.

–chicken adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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