| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 1 |
|
Jointed chicken |
| 50 |
g |
Butter |
| 100 |
g |
Cooked pearl barley |
| 1 |
sm |
Bunc dill; leaves only, |
|
|
; chopped |
| 1 |
|
Onion; finely sliced |
| 3 |
|
Cloves garlic; crushed |
| 1 |
kg |
Fresh tomatoes; chopped |
| 4 |
|
Peppers in slices |
| 1 |
|
Red chilli; seeded and finely |
|
|
; chopped |
| 1 |
|
Aubergine; in 1cm wide strips, |
|
|
; salted and rinsed |
|
|
Cooked black beans |
INSTRUCTIONS
Brown the chicken in an oven proof casserole large enough to take them
reasonably snugly and reserve. Fry the onion and garlic until soft
and add tomatoes, peppers and chilli. When cooked down for 5 minutes,
stuff the chicken with a knob of butter and the barley, seasoned with
salt and dill.
Fry the strips of aubergine gently until browned and add to the pot.
Simmer for an hour throwing in cooked black beans in 10 minutes until
done. Serve with bread and salad.
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