2 chickens or chicken pieces cut into bite-sized pieces
4 cloves of garlic
to taste salt
1 tablespoon of thyme
1 bay leaf
4 sprigs of parsley
2 chopped onions
1 bell pepper diced
250 grams of dried and shelled shrimp
1/2 cup of chopped pecans
1 cup of toasted almond
1 piece of 3 cm ginger
1/2 cup of olive oil
2 chickens or chicken pieces cut into bite-sized pieces
4 cloves of garlic
to taste salt
1 tablespoon of thyme
1 bay leaf
4 sprigs of parsley
2 chopped onions
1 bell pepper diced
250 grams of dried and shelled shrimp
1/2 cup of chopped pecans
1 cup of toasted almond
1 piece of 3 cm ginger
1/2 cup of olive oil
Wash and clean the chickens, removing all fat
Mash the garlic, salt, thyme, bay leaf, parsley, onions, and bell pepper in a mortar
Season the chicken pieces. Reserve
Blend the dried shrimp, pecans, almonds, and ginger in a liquidizer
Reserve as well
Time to braise the chicken pieces in a large pan with olive oil
After 25 minutes, stirring occasionally, add the blended ingredients and lemon juice
If the sauce starts to thicken, add a little water
Serves 8 people.
