CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Dilly, Dines, Out |
1 |
servings |
INGREDIENTS
2 |
lg |
Portions of corn-fed chicken |
3 |
tb |
Olive oil |
|
|
Salt |
1 |
md |
Carrot |
1 |
|
Stick celery |
1 |
|
Clove garlic |
1 |
sm |
Onion |
1 |
|
Sprig thyme |
1 |
tb |
Tomato puree |
1/2 |
c |
Beef stock |
1 |
sm |
Knob of butter |
1/2 |
ts |
Finely chopped root ginger |
1 |
tb |
Freshly squeezed lime |
1 |
pt |
Water |
INSTRUCTIONS
SAUCE
Brush the chicken with the olive oil, sprinkle with salt and roast in a
medium oven for 20 minutes.
The sauce:
Roughly chop the carrot, celery and onion and lightly fry in the remaining
oil, adding the crushed clove of garlic, tomato puree, beef stock and sprig
of thyme, while stirring the mixture.
Cover with water and allow to boil for approx half an hour. Strain the
mixture into another pan and bring that to the boil, stirring in the knob
of butter.
Finally, stir in the ginger and lime and serve immediately with vegetables
of your choice.
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