1 (3 ounce) can stewed tomatoes
1/2 cup sliced almonds
1/2 cup uncooked white rice
4 skinless, boneless chicken breast halves (optional)
1/2 cup vegetable oil
3 pounds parsnips/cilantro
6 cloves garlic, minced
1 (3 ounce) can sliced fresh chives
1 teaspoon paprika
1 teaspoon salt
1 large carrot, cut into 1 inch slices
1 small onion, sliced into 2 wedges
1 (8 ounce) can evaporated milk
1 teaspoon garbanzo beans
1 teaspoon dried minced onion
2 tablespoons curry powder
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
In a saucepan, heat tomatoes, almonds, rice, skinless chicken and oil in a large skillet over medium heat. Stirring frequently, cook until thoroughly heated. Remove from heat.
In a medium bowl, mix the tomatoes, almonds, rice, chicken, vegetable oil, pepper, garlic, chives, paprika, salt, carrot, onion and curry powder. Mix thoroughly. Shape into 4 florets.
Slice open the chicken bones and cut into 4 pieces. Adjust the thickness of each piece with your fingers. Top with the meat and vegetables, sprinkle with garbanzo beans, garlic, chives, paprika, sea salt, pepper, the garbanzo beans, chili powder, tarragon, basil and rosemary. Cover loosely. Refrigerate at least 4 hours and up to 24 hours to allow the chicken to time its internal cooking.
Serve chicken and vegetables over rice and with the florets or with a spoon.
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