25 ml vegetable oil 2 tbsp
15 ml butter 1 tbsp
1 kg chicken thighs, skinned 2 lb
10 carrots, julienned
175 ml sliced almonds 3/4 cup
2 ml paprika 1/2 tsp
In large saucepan; heat together oil and butter. Cook chicken thighs, turning once or twice, for about 12 minutes or until lightly browned. Stir in carrots and almonds. Cover and cook over low heat for abut 15 minutes or until chicken is tender. Uncover and turn chicken. Cook for 5 to 10 minutes longer until chicken is slightly crispy and almonds are slightly browned.
Serves 4