| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 250 | ml | Custard apple puree |
| 200 | ml | Plain yogurt |
| 3 | tb | Caster sugar |
| Olive oil | ||
| 8 | Pieces chicken | |
| 3 | lg | Onions, sliced |
| 4 | Cloves garlic, chopped | |
| 125 | ml | Strong chicken stock |
INSTRUCTIONS
Mix together 250 mL custard apple puree (from 2 small to medium custard apples or 1 large one), 200 mL thick plain yoghurt (a low-fat variety is fine) and 3 tablespoons caster sugar. Set aside. Heat a little olive oil in a large pan with a lid and brown 8 chicken pieces. Meanwhile, slice 3 large onions and chop 4 cloves of garlic finely. Remove the chicken pieces from the pan and cook the onions and garlic gently until golden. Add 125 mL strong chicken stock and stir to deglaze the pan, return the chicken to the pan, cover and simmer until the chicken is tender and the juices run clear when the thickest portions are pierced with a skewer - about 45 minutes to an hour. Remove the chicken pieces to a serving dish. Add the custard apple mixture to the liquid remaining in the pan, stir well and season to taste. Heat the sauce but do not let it.boil. Pour over the chicken. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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