Somalian Soup created by: Almond Board of California

servings 6
ingredients 2 lbs. Chicken parts (preferably breasts and thighs)
3 cups hot water
1 large tomato, blanched, skinned, cubed and seeded
1 large onion, cut into wedges
1 large potato, peeled and diced
2 tsp. salt
1/4 tsp. pepper
1 cup ground almonds
2 Tbs. Minced parsley
Unsweetened chocolate, shaved or chopped
Sliced almonds, toasted
preparation Combine chicken, water, tomato, onion, potato, salt and pepper in large saucepan; cover and bring to boil. Simmer, covered, for 1 1/4 hours or until chicken is tender. Lift chicken from soup with slotted spoon; discard bones and skin. Return chicken meat to soup; add ground almonds and parsley. Simmer, uncovered, 15 minutes longer. Serve in soup bowls; garnish with chocolate and sliced almonds.