Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes.
2 large chicken breast
Remove them and set them aside.
Saute the almonds in the butter over moderate heat until golden.
2 tbsp butter, 1/2 cup blanched almonds
Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed.
1 medium onions
Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.