Recipe

Ingredients for 6 people

Chicken breast 1 kg

80 g of lard

2 large onions

8 plums

10 dates

two slices of bread

20 cl of white wine

5 cl of vinegar

10 cl of broth

some cinnamon peel

three cloves

a pinch of nutmeg

almond milk with 50 grams of peeled almonds and half a liter of warm water

Preparation

Remove the crust from the slices of bread keeping only the crumb, roast the bread in a non-stick pan or in the oven. In a pan put the lard, the sliced ​​onion and brown a little. Add the chicken cut into bite-sized pieces and brown it in the melted lard together with the onions. In a large bowl, add the almond milk, 10 cl of white wine, the broth, chopped cinnamon and cloves. When the chicken has browned, season with salt and add the almond milk mixture and cook for about half an hour. Meanwhile, separately, heat the rest of the wine with the vinegar, add the crumbled bread crumbs already toasted, the pitted plums, dates and nutmeg. Remove from the heat as soon as the sauce thickens. Serve on a serving dish, placing the chicken in the center, pour the sauce over the chicken and put the plums and dates of the sauce, which must remain whole, and arrange them around the chicken