Almond Butter Fried Chicken with Amaretto Rice

Yesterday, I made an unusual meal.

Shrimp and grits is already pretty not-standard in my life.  When you add almond butter and amaretto liqueur, my BLECHHH factor reaches max level.

At least, until I tasted it.

Then... it became a revolutionary thing in my life.  Like, these weird foods mixed together with completely unconventional ingredients should be disgusting.  In my mind, it's gross.  I feel like it should be gross.

I know.... not much of a saleswoman over here.

But, the thing is... it's not gross.  Or disgusting.

It's a little spicy.  And, a little sweet.  And, nutty.  And creamy.  And completely umami.

If you've ever successfully described umami, then you're a way better person than me.  I can't describe it, but I know it when I taste it.

This is it.

So, after the shrimp and grits was so successful, I decided to apply it to something I'm a little more familiar with:  chicken and rice.

I'm pleased to say that this is equally as delicious on chicken and rice, so if you're apprehensive about shrimp and grits, this is a great way to experiment with these flavors.

I can't wait to figure out more ways to incorporate this flavor into my dinner recipes!















Almond Butter Fried Chicken with Amaretto Rice

Almond Butter Fried Chicken:

1 lb.chicken breasts, diced into 1-1.5" cubes

1 1/2 cups buttermilk

2 eggs

1 cup flour (or almond flour)

1/2 cup pulverized almonds

2 cups vegetable oil, for frying

Almond Butter Sauce:

2-3 tbsp butter

1/4 cup almond butter

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1/8 tsp red pepper flakes

Salt & Pepper to taste

Heat the vegetable oil in a pot over medium high heat. Use a thermometer to achieve a reading of approximately 350F.

Whisk the eggs and buttermilk together in a shallow bowl. Pour flour and almonds into another shallow bowl.

Dip the chicken into the egg mixture, then toss into flour. Coat evenly.

Drop into frying oil and cook for 3-5 minutes, or until golden brown.

For the sauce, combine all ingredients in a saute pan over medium heat.  Bring to a boil, then reduce to a simmer, cooking for 3-5 minutes and stirring frequently.  Remove from heat.

Combine chicken and almond sauce in a bowl.  Toss to combine.

Amaretto Rice:

2 cups water

1 cup rice

2 T butter

1/2 cup Amaretto

2 tsp hot sauce

Salt & Pepper to taste

1/2 cup toasted slivered almonds for garnish

Place water and rice in a pot over medium heat.  Bring water to a boil, then reduce to simmer.  Cook for about 15 minutes, or until all the water has absorbed into the rice.

In a separate saute pan, saute butter, amaretto, hot sauce and seasoning over medium heat.  Bring to a simmer and cook for about 5 minutes.

 Stir amaretto sauce into rice and cook until everything is warmed through.  Remove from heat.

In a dry pan, toast slivered almonds over medium heat just until fragrant.  Remove from heat.

Ladle a serving of rice in a bowl.  Top with Almond Butter Fried Chicken, and slivered almonds.