* Exported from MasterCook *

Grilled Chicken with Garlic & Almond Sauce

Recipe By :GREECE by Mimi Rippee (Chef Mimi)
Serving Size : 8 Preparation Time :1:00
Categories : Low Carb 5-10 Poultry-Game Birds
Ethnic-Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Kotopoulo Stin Skara me Skordalia
GRILLED CHICKEN
3 large chickens -- each 1 kg (2 Ib)
2 tablespoons lemon juice -- or 1 lemon
1/3 cup extra virgin olive oil -- (90 mL/3 fl oz)
1 tablespoon oregano -- greek dried
1/2 cup dry white wine -- (125 mL/4 fl oz)
2 cloves garlic -- finely chopped
1 large onion -- coarsely chopped
1 pinch salt -- to taste
1 pinch freshly ground black pepper
GARLIC & ALMOND SAUCE
1 cup ground almonds -- 110mm/4oz
6 cloves garlic -- chopped
1 pinch salt -- to taste
1 pinch freshly ground black pepper
2 tablespoons lemon juice -- or 1 lemon
7 fluid ounces extra virgin olive oil -- 225 ml
1 tablespoon red wine vinegar -- or to taste

GRILLED CHICKEN: Cut each chicken along the backbone and remove all of the excess bones. Flatten the chickens by pressing down on the breasts firmly with the palms of your hands.
Place the lemon juice, olive oil, oregano, wine, garlic, onion, salt and pepper in an electric blender or food processor. Process into a smooth puree. Pour this puree over the chickens, rubbing it into the chicken as you do so. Leave to marinate, preferably overnight.
Wipe any excess marinade off the chicken. Grill on a hot barbecue or grill plate for approximately 40 minutes, turning the chicken every 10 minutes. Allow to rest for 10 minutes before serving with the Almond Garlic Sauce.

GARLIC & ALMOND SAUCE
This sauce was one of the first skordalias made by Greeks and can be traced back 2500 years. It is still made today.
Place the almonds, garlic, salt and pepper in an electric blender or food processor. Process for 10 seconds. Whisk the lemon juice and half the olive oil in a bowl and, with the motor running, slowly add to the almond mixture. When incorporated, slowly add the remaining oil, still
with the motor running. If necessary, adjust the seasoning with some red wine vinegar. This sauce can be served immediately or refrigerated for up to 2 days before use.





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Per serving: 1613 Calories (kcal); 129g Total Fat; (72% calories from fat); 102g Protein; 7g Carbohydrate; 509mg Cholesterol; 427mg Sodium
Food Exchanges: 0 Grain(Starch); 14 Lean Meat; 1/2 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
7.6 carbs, 1.7 fibre,92.1 protein, 121.0 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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