| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, 1994 dccc, Finalist |
8 |
Pieces |
INGREDIENTS
| 8 |
|
Thighs, chicken, broiler/ fryer, boned, skinned |
| 2 |
tb |
Butter |
| 1 |
tb |
Oil, cooking |
| 1/4 |
c |
Onion, minced |
| 5 |
|
Garlic, cloves, minced |
| 1 |
|
1/2 inch Ginger, grated |
| 1 1/2 |
ts |
Coriander |
| 1 |
ts |
Cumin |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper, cayenne |
| 1/4 |
ts |
Pepper, black |
| 1/2 |
c |
Wine, white |
| 1 |
c |
Yogurt, low-fat, plain |
| 1 |
tb |
Flour |
| 1/4 |
c |
Juice, lime |
| 3 |
tb |
Cilantro, chopped |
INSTRUCTIONS
In a small dish, mix together onion, garlic, ginger, coriander,
cumin, curry powder, salt, cayenne pepper and black pepper; set aside.
Place the butter and oil in a saute pan, and heat over medium
heat until butter melts. Add chicken and cook for about 5 minutes.
Turn the chicken; add spice mixture and cook for about 5 minutes
more or until the onion is slightly brown.
Add wine; cover and cook for about 10 minutes or until the
chicken is fork tender.
Meanwhile, in a small bowl, mix together the yogurt and the
flour; blend in the lime juice; set aside.
Remove the chicken to a warm serving dish.
To pan drippings, add yogurt mixture; cook, stirring, until
mixture is warm, but do not boil. Pour sauce over chicken. Garnish
with cilantro.
Serve with rice or barley pilaf.
Cook: Ellen B. Andrews, Arlington, Virginia
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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