Ingredients
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3 pounds chicken wings (about 18)
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2 teaspoons curry powder
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1 teaspoon salt
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1/4 teaspoon pepper
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3/4 teaspoon marjoram
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1 teaspoon minced garlic
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1 green pepper, sliced
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3/4 cup chopped onions
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1 can (12 ounces) tomatoes
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1/2 cup Mandelin Blanched Whole Almonds
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1 tablespoon butter
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4 tablespoon corn starch
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1/2 cup white wine
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1/3 cup currants or raisins
Directions
Spread chicken wings in a 13 x 9 x 2-inch baking pan or 3-1/2–qt. shallow baking dish.
In a small bowl, mix together salt, pepper and marjoram. Sprinkle over chicken then add garlic.
Layer green pepper and onion on top, then pour undrained tomatoes over all.
Cover tightly and bake at 400 degrees for 1 hour, or until chicken is tender.
Meanwhile, sauté almonds in butter until golden. Mix together wine and cornstarch in a small bowl.
When chicken has baked for an hour, remove from oven. Pour wine and cornstarch blend evenly into the sauce around the chicken. Sprinkle with almonds and currants.
Uncovered, return to oven for 10 minutes longer, or until sauce has thickened. Serve with hot buttered rice, if you like.
Recipe Note
Servings: 12
Almond Board of California