Chicken in a sweet red pepper sauce

Chicken in a red sweet pepper sauce

2  1/4 lb. chicken parts (drumsticks and thighs are best)

(Legs should be cut apart from thigh.  Breast cut into 4 parts.  Skin using a paper towel to grasp skin.)

1 large onion, peeled and coarsely chopped

3 cloves garlic, peeled

2  1/2 T. blanced slivered almonds

3/4 lb. sweet red peppers, trimmed, seeded, coarsely chopped. (I increase this often)

1 T. ground cumin seeds

2 t. ground coriander seeds

1/2 t. ground turmeric

1/8- 1/2 t.cayenne pepper

2 t. salt

7 T. vegetable oil

1 c. water

2 T. lemon juice

1/2 t. pepper

In a blender, process everything from onion to salt.

Put oil in large, wide, non-stick pan or pot, heat over med-high.  When hot, pour in paste from blender. Stir and fry for 10-12 minutes, utnil oil forms tiny bubbles.  Put in chicken with 1 c. water, lemon juice, and black pepper.  Stir to mix and bring to a boil.  Cover, turn heat low.  Simmer 25 minutes until tender. Stir a few times.

(The oil may separate.  It is very flavorful, but you can remove it after cooking if you don’t want it.)