1.   Discard the skin.

2.   Discard the skins, and place the nuts in a food processor.

3.   Discard the skins and set the chickpeas aside.

4.   Discard the skin of poultry.

5.   Discard outer skin.

6.   Discard papery skins.

7.   Grate the cut side of the tomatoes against the large holes of a grater until you reach the skins, then discard the skins.

8.   Grate against the large holes of a box grater, discarding the skins.

9.   Lift the meat from the pan, drain briefly, and remove and discard the skin.

10.   Meanwhile, remove chicken from bones, discarding skin and bones, and cut into large bite-size pieces.