| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Caribbean |
|
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken; cut in serving pcs |
|
|
Flour |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
|
Clove garlic; chopped |
| 1/2 |
c |
Tomato; peeled/chopped |
| 1 |
|
Sprigs parsley; (up to 2) |
| 2 |
|
Inch stick cinnamon |
| 4 |
|
Whole cloves |
| 2 |
c |
Chicken broth |
| 1/2 |
c |
Blanched almonds |
|
|
Salt |
| 1/4 |
ts |
White pepper |
| 2 |
ts |
Lime or lemon juice |
| 2 |
|
Eggs |
INSTRUCTIONS
Recipe By : The Complete Book of Caribbean Cooking (1973)
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
Dredge the chicken pieces with flour, shaking to remove the excess.
Heat the oil in a frying pan and saute the chicken until golden. Transfer
to a heavy casserole. Saute the onion and garlic in the frying pan and add
to the chicken together with the tomato, parsley, cinnamon, cloves and
chicken stock. Pulverize the almonds in an electric blender at high speed
and add to the casserole. Season with salt, if necessary, and white pepper.
Cover and simmer gently until the chicken is tender, about 45 minutes.
Remove the chicken pieces to a serving platter and keep warm. Skim off any
grease from the sauce and reduce the sauce to 2 cups over brisk heat.
Adjust seasoning, and strain the sauce through a fine sieve. Place over low
heat. Beat the eggs with the lime juice. Pour 1/2 cup of the sauce on to
the eggs, beating in with a wire whisk. Then pour the egg mixture into the
sauce, beating constantly over low heat until the sauce has thickened. Do
not let the sauce boil as it will curdle. Pour over the chicken.
Serve with plain white rice.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18, 1998
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