Almond Chicken Ingredients
6 boneless chicken thighs
2 tablespoons of olive oil
2 onions
8 – 10 mushrooms
Salt
Black Pepper
Ingredients for Almond Milk Sauce
1 glass of unshelled raw almonds
3 glasses of water
2 tablespoons of tahini
1 tablespoons of granulated sugar
1 tablespoon of flour
1 tablespoon of butter
Materials for the topping
2 handfuls of cheddar cheese – grated
For almond milk;
Take the almonds and water into your shredder and run it.
Stop the machine when everything gets mixed together and have a milky consistency.
Strain your ready milk through a fine-mesh strainer. Transfer it to a mixing bowl.
Add tahini and granulated sugar into the mixing bowl and mix.
To combine;
Take your ovenproof pan to the stove and heat it.
Take your chickens to your heated pan and seal both sides.
Set aside.
In the same pan, add olive oil and add coarsely chopped onions and sauté.
Thinly slice the mushrooms and add them in.
Add salt and pepper and mix.
Sauteed vegetables Set aside on the chickens.
Add the flour and butter to the same pan and mix.
Add the almond milk with tahini and stir constantly to obtain a béchamel.
Add the chicken and mushroom mortar into this mixture .
Sprinkle grated cheddar cheese on the chickens and bake in a preheated oven at 180 degrees until the cheese melts.
Serve the chicken hot out of the oven.
