INGREDIENTS

INSTRUCTIONS

(2 chickens) cut into 16 serving sized pieces (including the  giblets).
Remove the skin and all excess fat. Heat 1/2 of the heat.  Add the
shredded carrots and cook for 2 to 3 minutes until wilted.  Set aside.
In another large saucepan or casserole heat the other half  of the oil
adding the onions turmeric; salt, garlic and ginger. Cook  until the
onions are translucent (about 3 min) Now add the chicken  and cook
until all the chicken flesh is white. This takes about 8  minutes while
turning the chicken occasionally. Then add 1 1/2 Cup of  water,
cardamom and the bay leaves. Cover and cook for 15 minuted  turning the
chicken now and then. Now add the carrots and cook for an  additional
10 minutes. Stir in the sugar and the lemon juice and  continue cooking
over moderately low heat for another 10 min. until  the meat is ready
to fall off of the bones. This last 10 minutes  should be done with the
pot partially covered. Now uncover and boil  over moderately high heat
until the liquid is almost evaporated (7 or  8 min). Season with
additional lemon juice and sugar if desired.  I have never tried it
myself but who am I to disagree with a beautiful  young lady who claims
that it is delicious? She also says that she  serves a Hagafen
Chardonnay from Napa Valley with this dish. Well  Elaine thanks to you
and Marilyn I have learned much about an area  that knew little. Mahalo
nui loa!!! Aloha......."Kapena" FROM:  THEODORE SEDGWICK (XPST31A)
Posted to JEWISH-FOOD digest V97 #328 by  Nancy Berry
<nlberry@prodigy.net> on Dec 18, 1997

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