2 tablespoons of honey
1 cup sweet almonds
800 grams of chicken cubed
Enough water
2 tablespoons of vegetable oil
3 tablespoons of butter
2 carrots
1 red pepper
1 small orange
Salt, pepper, ground red pepper
FABRICATION
Put the almonds in a small saucepan and add enough cold water to cover it. Put it on the stove and boil for 5 minutes. Then peel them off. Put it dry and place it in a non-stick surface pan and fry it over low heat until the color turns. Take the oil and 2 tablespoons of butter in a pan and add the chicken. Fry for a few minutes and add ground red pepper, salt and black pepper. After a minute or two, add the remaining butter and the carrot, which is diagonally chopped after cleaning. When the carrots are half soft, add the sliced red pepper, the peel, and the sliced orange and almonds. Roast lightly, remove from heat and transfer to an oven dish. Mix the honey with 1 glass of hot water and pour over the food. Cover the container with aluminum foil. Bake in a preheated 180 degree oven for 25 minutes. Take the foil, cook for another 5 minutes and serve.
