Chicken in Green Almond Sauce

12 chicken pieces
2 Cups hot chicken stock
1 onion, chopped
1 garlic clove, chopped
2 Cups fresh coriander, coarsely chopped
1 green pepper, seeded and chopped
1 chilli, seeded and chopped
5 tomatoes, diced
Juice of 2 lemons
1 C ground almonds
2 Tablespoons oil
Salt, to taste
Fresh coriander, to garnish
Rice, to serve

Preheat oven to 200 C.

Place the chicken pieces in a flameproof casserole of shallow pan. Pour in the stock and bake in oven for 45 minutes, until tender. Drain the stock in a measuring jug and set aside.

Put the onion, garlic, coriander, green pepper, chilli, tomatos and lemon juice and the almonds in a food processor. Puree fairly coarsely.

Heat the oil in a fry pan, add the almond mixture and cook, over low heat, stirring with a widen spoon, for 3 – 4 minutes. Mix with the stock and return to the pan with the chicken.

Heat the chicken through. Add salt to taste.

Serve at once with coriander and accompanied by rice.