African Almond Chicken (Libya) - cooking recipe

Ingredients

3 lbs whole chickens
1 (10 ounce) package frozen peas
2 cups chicken stock
1 tablespoon sherry wine
1/2 cup almonds, chopped
1 cup celery, diced
salt, to taste
3 tablespoons vegetable oil

Preparation

Boil chicken in water until tender - about 30 minutes.
Take out and set aside to cool.
Save 2 cups of the chicken stock.
Debone the cooled chicken.
Heat the oil.
Then add the celery, peas, chicken stock, almonds, salt and sherry.
Simmer 10 minutes.
Thicken sauce with 2 tablespoons cornstarch mixed in 1/4 cup water.
Add to sauce and bring to a boil until it thickens.
Serve with noodles or a bowl of steaming rice.