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