This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
In India they have a very delectable way of serving chicken with rice and almonds.
A young chicken, jointed in 8 pieces, 1 large onion, 1 breakfast cup of rice, 1/4 lb. almonds, a few pistachio nuts, butter, salt and pepper.
Melt 3 or 4 ozs. of butter in a deep frying-pan and when hot add the pieces of chicken, highly seasoned with salt and pepper. Cover the pan with a dish and simmer very gently for 1 1/2 hours, turning the pieces of chicken occasionally. Half an hour before serving, add the rice, cooked as described on page 145, and the almonds, which should have been blanched and skinned and cut in thin strips—the almonds are much nicer if they have been soaked in cold and highly salted water for 12 hours—and a few pistachio nuts. Mix all thoroughly and add more butter. Serve very hot.