Type what you have

Ingredients

• ✓ almond
• confectioners' sugar
• egg white
• salt
• almond extract

Instructions

1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Ingredients

• ✓ almond
• arugula
• olive oil
• garlic
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
2. 2 Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

By John Mitzewich

Ingredients

• ✓ almond
• blueberry
• blackberry
• fruit pectin
• white sugar
• lemon
• gin

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
3. 3 Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4. 4 Remove the pot from the heat. Stir in gin and toasted almonds.
5. 5 Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mutti-am-herd

Ingredients

• ✓ almond
• garlic
• basil
• olive oil
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
2. 2 In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

By Rebecca Jane Thompson

Ingredients

• ✓ almond
• red bell pepper
• olive oil
• garlic
• bread
• sherry vinegar
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Turn gas stove on; place bell pepper on burner. Char over flame, turning with tongs, until soft and blackened, about 5 minutes per side. Pepper should emit steam when pressed. Transfer pepper to a bowl, cover, and let cool to room temperature. Repeat with remaining peppers.
2. 2 Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet.
3. 3 Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes.
4. 4 Peel peppers under running water; remove and discard skins and seeds. Chop peppers; transfer to the bowl of a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt; pulse until sauce is well combined and reaches desired consistency.
5. 5 Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ almond
• tomato
• red bell pepper
• garlic
• olive oil
• kosher salt
• bread
• red wine vinegar
• paprika
• red pepper flakes

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Ingredients

• ✓ almond
• cornmeal
• brown rice flour
• paprika
• garlic powder
• white sugar
• salt
• black pepper
• oregano
• basil
• thyme
• rosemary
• chile pepper

Instructions

1. 1 Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.

By Kerri

Ingredients

• ✓ almond
• mango
• garlic
• ginger root
• raisin
• raisin
• onion
• salt
• clove
• cinnamon
• nutmeg
• ginger
• allspice
• red hot chile pepper
• white vinegar
• brown sugar
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.
3. 3 Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.
4. 4 Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.
5. 5 Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.
6. 6 Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

By Shirley Crowley

Ingredients

• ✓ almond
• white sugar
• water
• almond extract

Instructions

1. 1 Place almonds in a food processor. Process to meal-like consistency, scraping down the sides and bottom of the bowl as needed. Don't overprocess—mixture should still be crumbly, not paste-like.
2. 2 Combine sugar and water in a small saucepan. Bring to a boil and cook over medium heat for 4 minutes. Start checking temperature with a candy thermometer every minute or so. Continue to cook until it reaches 240 degrees F (115 degrees C) and is a medium-thick syrup, about 6 to 8 minutes longer. Don't overcook syrup, otherwise it will harden when cool.
3. 3 Remove from the heat and stir in almonds and almond extract. Return to the heat and cook, stirring with a spatula and scraping the bottom and sides of the pan to prevent scorching until almond paste just holds together, 30 to 60 seconds. Do not cook for too long, or it will caramelize.
4. 4 Remove from the heat and use when cool enough to handle. To refrigerate, wrap in waxed paper in an airtight container and use within a few weeks. To freeze, place wrapped almond paste in a freezer bag and freeze for up to six months.

By nch

Ingredients

• ✓ almond
• ✓ almond
• cornstarch
• milk
• cardamom seed
• white sugar
• rosewater

Instructions

1. 1 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
2. 2 Combine remaining 1 cup milk, ground almonds, and cardamom seeds in a saucepan; bring to a boil. Reduce heat to medium; whisk in cornstarch mixture until well blended. Stir in sugar and rosewater until incorporated. Bring to a boil, stirring constantly, and boil for about 3 minutes.
3. 3 Remove cardamom seeds; divide pudding among serving dishes. Garnish with slivered almonds. Serve warm or cold.

By Zahra

Ingredients

• ✓ almond
• butter
• confectioners' sugar
• all-purpose flour
• cardamom

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 Stir butter and sugar together in a large bowl until smooth; stir in flour and cardamom until well blended.
3. 3 Pinch off tablespoons of dough; roll into thin ropes. Join ends together into circles; place 1 almond half on seams where circles join. Place on the prepared cookie sheets.
4. 4 Bake in the preheated oven, about 20 minutes. Cookies should remain white, but may turn golden at edges.

By redsoxfan213

Ingredients

• ✓ almond
• penne pasta
• olive oil
• garlic
• tomato
• green bell pepper
• fava bean
• onion
• lemon juice
• halloumi cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
2. 2 Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.

By Amanda

Ingredients

• ✓ almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• coriander
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• ✓ almond
• vegetable oil
• onion
• rice
• water
• beef bouillon
• parsley

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

By DHANO923

Ingredients

• ✓ almond
• puff pastry
• raisin
• pine nut
• pistachio nut
• coconut
• milk
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll 1 puff pastry sheet onto a lightly floured surface and roll out to about 17x12-inches. Place on a baking tray.
3. 3 Bake in the preheated oven until puffed and golden brown, about 15 minutes.
4. 4 Break puff pastry into pieces and place in a large bowl. Add raisins, almonds, pine nuts, pistachios, and coconut; toss until well combined. Spread evenly in a 9x13-inch glass baking dish.
5. 5 Pour milk into a saucepan; stir in sugar and vanilla. Cook over medium-high heat, stirring occasionally, until hot but not quite boiling. Pour over puff pastry mixture in the baking dish.
6. 6 Return to the oven and bake for 15 minutes. Turn on the broiler and continue baking until the top is browned, about 2 minutes. Let stand for 5 minutes before serving warm.

By Mama her Girls

Ingredients

• ✓ almond
• couscous
• chicken stock
• curry powder
• salt
• black pepper
• olive oil
• raisin
• cilantro

Instructions

1. 1 Pour couscous into a large bowl; set aside.
2. 2 Mix together chicken stock, curry powder, salt, pepper, olive oil, and raisins in a large saucepan and bring to a boil; remove from heat and pour boiling liquid over couscous. Seal the bowl with plastic wrap and let sit for 10 minutes.
3. 3 Fluff couscous with a fork. Top with cilantro and almonds.

By Janis P

Ingredients

• ✓ almond
• butter
• onion
• carrot
• basmati rice
• salt
• water
• apricot
• rose water
• saffron

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
2. 2 Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.

By JOHNTHEBEAR

Ingredients

• ✓ almond
• all-purpose flour
• salt
• butter
• white sugar
• egg
• almond extract
• rosewater
• red food coloring
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
2. 2 Sift together flour and salt; set aside.
3. 3 Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
4. 4 Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
5. 5 Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
6. 6 Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

By Carol

Ingredients

• ✓ almond
• all-purpose flour
• baking powder
• egg
• sugar
• butter
• yogurt
• rose water
• cardamom
• pistachio nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
2. 2 Sift flour and baking powder into a bowl; set aside.
3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad

Ingredients

• ✓ almond
• semolina flour
• white sugar
• yogurt
• vegetable oil
• coconut
• baking powder
• water
• white sugar
• rose water

Instructions

1. 1 In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. 2 In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. 4 Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

By Lubna

Ingredients

• ✓ almond
• semolina flour
• baking powder
• sugar
• coconut
• butter
• yogurt
• milk
• water
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Ingredients

• ✓ almond
• tahini
• farina cereal
• white sugar
• baking powder
• yogurt
• butter
• white sugar
• water
• lemon juice
• butter
• orange flower water

Instructions

1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub

Ingredients

• ✓ almond
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• coriander
• cinnamon
• honey
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ almond
• olive oil
• onion
• couscous
• water
• vegetable bouillon base
• cinnamon
• garam masala
• bay leaf
• cranberry
• broccoli
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
2. 2 Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

By Lenny

Ingredients

• ✓ almond
• water
• salt
• eggplant
• pita bread
• vegetable oil
• yogurt
• mayonnaise
• lemon
• garlic
• salt
• black pepper
• oil
• romaine lettuce
• chickpea

Instructions

1. 1 Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Chop pita bread into 1-inch cubes and place on a baking sheet.
4. 4 Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
5. 5 Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
6. 6 Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
7. 7 Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
8. 8 Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.

By Lana daoud

Ingredients

• ✓ almond
• cilantro
• water
• cornstarch
• chicken broth
• cayenne pepper
• coriander
• cinnamon
• ginger
• cumin
• apricot
• chickpea
• peach
• tomato
• onion
• garlic
• chicken breast

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
2. 2 Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

By juliebu

Ingredients

• ✓ almond
• clove
• cardamom seed
• black pepper
• cumin seed
• raisin
• carrot
• garlic
• onion
• canola oil
• basmati rice
• water
• clove
• coriander seed
• paprika
• sugar
• salt
• cumin seed
• black pepper
• cardamom pod
• cinnamon stick
• garlic
• onion

Instructions

1. 1 Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.
2. 2 Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.
3. 3 When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
4. 4 Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
5. 5 Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
6. 6 Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.

By chanty475

Ingredients

• ✓ almond
• chicken broth
• shallot
• olive oil
• pistachio nut
• raisin
• cashew
• basmati rice
• chicken breast
• chicken leg
• chicken thigh
• lemon
• olive oil
• cilantro
• black cardamom
• green cardamom
• nutmeg
• clove
• cinnamon
• sumac
• loomi
• coriander
• cumin
• black pepper
• paprika

Instructions

1. 1 Make spice blend: Mix together paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom in a medium bowl. Set aside.
2. 2 Make chicken and rice: Combine cilantro, 2 tablespoons olive oil, lemon juice, and 1 tablespoon spice blend in a resealable plastic bag. Add chicken thighs, legs, and breast to the bag. Squeeze out excess air, seal the bag, and shake to coat. Marinate in the refrigerator for at least 4 hours.
3. 3 Meanwhile, place rice in a large bowl, cover with water, and soak for at least 1 hour. Drain and rinse, then return to the bowl. Add cashews, almonds, raisins, and pistachios to rice. Stir in 1 tablespoon spice blend; mix well and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Cook and stir shallot in hot oil until translucent, 1 to 3 minutes. Turn off the heat. Stir in rice mixture until well combined.
6. 6 Remove and discard cilantro from the bag with chicken. Pour marinated chicken on top of rice mixture in the Dutch oven; reserve the bag. Pour broth into the bag, shake gently, and pour over chicken and rice. Cover the Dutch oven.
7. 7 Bake in the preheated oven until rice is tender, chicken is no longer pink in the center, and the meat juices run clear, about 75 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Ingredients

• ✓ almond
• raisin
• basmati rice
• chicken bouillon
• water
• black pepper
• salt
• coriander
• cumin
• nutmeg
• clove
• carrot
• tomato
• tomato puree
• chicken
• garlic
• onion
• butter
• white pepper
• cardamom
• lime powder
• allspice
• cinnamon
• saffron

Instructions

1. 1 Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
2. 2 Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
3. 3 Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
4. 4 Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
5. 5 Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
6. 6 Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

By EmiratiWife2010

Ingredients

• ✓ almond

Instructions

1. 1 Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

By Cindy Anschutz Barbieri