| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
Niger |
Toohot01 |
4 |
servings |
INGREDIENTS
| 4 |
lb |
Frying chicken |
| 1 |
|
Leek; trimmed, washed, |
|
|
; and chopped |
| 1 |
md |
Onion; peeled, chopped |
| 1 |
md |
Carrot; peeled, chopped |
| 1 |
|
Tomato; chopped |
| 2 |
ts |
Coarse salt |
| 1 |
tb |
Peppercorns |
| 2 |
|
Bay leaves |
| 2 |
c |
Soft bread crumbs |
| 1 |
c |
Milk |
| 1/2 |
c |
Olive oil |
| 2 |
|
Onions; finely chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Yellow Aji; Amarillo or Chile powder |
| 1/3 |
c |
Finely-chopped or ground walnuts |
| 1 |
c |
Grated Parmesan cheese |
| 2 |
lb |
Small potatoes; boiled, peeled, |
|
|
; and halved |
| 4 |
|
Hard-boiled eggs; halved |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
Place chicken in a large pot and fill with water to halfway up sides
of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay
leaves. Cover, bring to a boil, reduce the heat and simmer for 45
minutes, or until chicken is done. Remove chicken and place in a bowl
until cool enough to remove the meat from the bones and shred into
bite-size pieces. Meanwhile, strain broth and reserve 4 cups. Soak
the bread in the milk. Heat oil in a large skillet over medium heat.
Add the onions and saute until soft and golden, about 10 minutes. Add
the garlic and cumin and saute for 1 more minute. Add softened bread
and aji or chile powder, and cook for about 1 minute, stirring. (For
a creamier sauce, place onion-bread mixture in a blender, puree until
smooth and return to skillet.) Add 2 cups of the chicken stock and
continue cooking until sauce thickens and coats the back of a spoon,
about 5 minutes. Add the chicken and simmer for 5 to 8 more minutes,
adding more stock if needed. Stir in the walnuts and Parmesan cheese,
and simmer gently for another 5 minutes, or until thickened slightly.
To serve, spoon chicken and sauce onto a serving platter and surround
with potatoes and eggs. Sprinkle with chopped parsley. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6359 broadcast
01-15-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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