1 chicken (about 3 to 3-1/2 lbs), jointed
2 ounces green onions, chopped back just into the green
2 tablespoon olive oil
12 ounces white wine vinegar
4 tablespoon icing sugar
3 tablespoon rose (or orange blossom) water
1-1/2 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 ounce ground almonds
1 ounce flaked almonds
pepper to taste
chopped parsley for garnish

Heat the oil in a large dutch oven, place the chicken into it and brown lightly on all sides
Add the chopped onions and pepper to taste, cover the chicken with water, bring to a boil and simmer for half an hour.
Combine together in a bowl the vinegar, rose water, sugar, cinnamon, ginger, and almonds, stir briefly, and add mixture to chicken. Simmer a further half an hour.
Turn out the chicken into a shallow serving dish and garnish with chopped parsley.

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