Name: Chicken with Pineapple and Almonds
Yield: Serves 4
Ingredients: 4 tablespoons vinegar; 4 tablespoons pineapple juice; 4 spring onions; 1 medium-sized chicken, about 1–1.25 kg/2½–3 lb; 2 rounded tablespoons shredded pineapple; 3 dl/½ pint chicken stock; 1 small green pepper; 1 tablespoon soy sauce; 1 tablespoon clear honey; 65 g/2½ oz butter; 1 level tablespoons cornflour; 25 g/1 oz brown sugar; seasoned flour; 2 young carrots; 25 g/1 oz blanched almonds

Katie Stewart

Chicken with Pineapple and Almonds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

This recipe is surprisingly quick to prepare and has a pleasant sweet-sour flavour. Choose a good-sized frying pan, for the whole dish is cooked in the one utensil.

Ingredients

1 medium-sized chicken, about 1–1.25 kg/2½–3 lb
1 tablespoon

Main course

Method

Cut away all the flesh from the chicken and put the bones to simmer with about 6 dl (1 pint) water for the stock. Cut the chicken flesh into fork-sized pieces, toss in seasoned flour and fry gently in

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method