| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ginger |
| 1/2 |
ts |
Tumeric |
| 1 1/2 |
ts |
Salt; Kosher of course |
| 1/2 |
ts |
Ground black pepper |
| 1/3 |
c |
Oil; olive first preference, (up to 1/2) |
| 1 |
md |
Onion; Red will do nicely as it adds colour. |
| 1 |
|
Head of Garlic; peeled seeded and chopped |
| 6 |
sl |
Pickled lemons* |
| 1/3 |
c |
Chopped parsely |
| 1 1/2 |
c |
Water; (I use 50-50. water, chicken stock) tinned Consome |
| 1 |
c |
Green olives; soaked in water for 1/2 hour |
|
|
Fresh curry leaves; if not fresh soak in 50-50 for 10 minutes before using |
| 1/2 |
c |
Chopped Serranos; Or do what comes Naturally with Dried Chiles |
| 1 |
tb |
Cornflour or cornstarch |
|
|
Chopped parsely |
|
|
Shredded Serranos |
INSTRUCTIONS
GARNISH
* {Limonim Hamoutzim} these are basically salted drained lemons with lots
of paprika covered in Oil and left for 3-4 weeks. If this is not considered
safe by your local board of health.... Substitute the 3-4 week old lemons
for Indian Pickled Limes Washed drained then add 1 TBS Paprika rest for 1
hour.
Dry the chicken pieces with paper towels .. Combine the spices ,salt and
pepper and rub into chicken pieces. set to one side for 10 minutes... Heat
oil in a heavy pan and brown chicken on each side , put aside on plate when
brown ..
Saute chopped onion and all of the head of garlic skinned and chopped in
oil - Olive-{mustard}-{corn}-{Safflower} or others .
when transparent stir in parsely/chiles/curry leaves and 50/50 water stock
bring to boil, return chicken and cover then simmer gently for 40 minutes
or till tender ........... Add lemon and Olives ,cover and simmer for a
further 10 minutes.
Remove chicken and place on serving dish, remove olives and lemon place
over chicken, remove curry leaves -throw away. thicken rest of liquid in
pan with cornflour/Cornstarch in the approved manner {make paste with water
and bring to boil while stirring 2 minutes} pour over chicken and garnish
with chopped Parsely and shredded serranos..
Serve with Cous-Cous or if you have to "long grain rice" Should serve 6 and
take about a hour and a half to cook.......
Posted to CHILE-HEADS DIGEST by lukasz <lukasz@midcoast.com.au> on Aug 19,
1998, converted by MM_Buster v2.0l.
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