Prepare the chicken and cut it into pieces.
Melt the lard in a casserole and brown the chicken pieces in it. When they are well browned, pour the water, season with salt and simmer covered on low heat for 40 to 45 minutes, depending on the quality of the chicken.
In the meantime, chop the parsley with the almond kernels in a blender.
When the chicken is almost cooked, remove the pieces from the casserole and keep warm in the stove between two plates.
Add the almond-parsley mixture to the sauce and cook until it thickens.
Arrange the chicken pieces. Strain the sauce through a sieve and coat the chicken with it. Season with ground salt and pepper and bring to the table.
Preparation Tip:
It goes well with potatoes or rice. As additional spices and herbs fit thyme, rosemary, grinded fennel seeds, etc.... Instead of almonds you can use pine nuts or other nuts.
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