Chicken and Almond Stew
	1 Tbs    olive oil   .5 cups    onions   2 cups    chicken stock   1 cup    diced tomatoes   2 Tbs    slivered almonds   1 tsp    chilli powder   .25 tsp    cayenne pepper   .5 tsp    cinnamon   1 can    black beans, rinsed and drained   500 g    chicken breast fillets     1 Prep: Cube the chicken, finely chop the onion. 2 In a large frying pan on a medium-high heat, sauté the chicken until just undercooked. Remove from the pan 3 Add the onion and sauté for 3-5 minutes, stirring occasionally. 4 Add the stock, tomatoes, almonds and spices. Bring to the boil, lower the heat and simmer for 30 minutes 5 Add the chicken and beans and ladle into the containers. Cool in the refrigerator and then transfer to the freezer. 6 Defrost well before reheating gently in a moderate-slow oven for 20-25 minutes.   Servings: 4   Copyright © 2006, The Gourmet Saint