4 cups chicken bouillon
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 teaspoon salt and pepper to taste
2 (4 ounce) cans mushrooms, chopped
1/4 cup tomato paste
1/4 cup fresh lemon juice
1/8 teaspoon salt and pepper to taste
4 cups thinly sliced almonds
Place bouillon cubes in large skillet over medium heat. Saute onions and garlic for 5 minutes. Stir in salt and pepper; cook, stirring constantly, for 5 to 10 minutes or until nearly dry. Stir in mushrooms and tomato paste; cook, stirring constantly, for 2 to 3 minutes or until thickened. Stir in lemon juice; stir in salt and pepper. Continue stirring, but do not allow to simmer.
Fry chicken pieces in a large skillet 8 inches in diameter; fry until golden brown. Transfer to serving dish.
Add olive oil and saute onion and garlic for 2 minutes. Stir in salt and pepper. Gradually stir in chopped mushrooms and tomato paste. Coat all sides with roux mixture. Stir in almonds. Sprinkle over chicken.