Spicy Aromatic Chicken In Saffron Sauce

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Indian	Indian, Poultry	4	Servings

INGREDIENTS

4	T	Butter
2	t	Corn oil
3	lb	Chicken, skinned and cut
		Into 8 pieces
1		Onion, chopped
1	t	Garlic pulp
1/2	t	Crushed peppercorns
1/2	t	Crushed cardamom pods
1/4	t	Ground cinammon
1 1/2	t	Chilli powder
2/3	c	Natural yoghurt
1/2	c	Ground almonds
1	T	Lemon juice
1	t	Salt
1	t	Saffron strands
2/3	c	Water
2/3	c	Single light cream
2	T	Chopped fresh coriander

INSTRUCTIONS

This is an impressive and aromatic chicken dish which contains
saffron, the most expensive spice in the world! IC  Pre-heat the oven
to 180deg.C/350deg.F Melt the butter with the oil  in a skillet or wok
and add the chicken pieces and fry until lightly  browned. This will
take about 5 minutes. Remove the chicken using a  slotted spoon,
leaving behind as much of the fat as possible. Add the  onion to the
same pan, and fry over a medium heat. Meanwhile, mix  together the
garlic, black peppercorns, cardamom, cinnamon, chilli  powder, yoghurt,
ground almonds, lemon juice, salt and saffron  strands in a mixing
bowl. When the onions are lightly browned, pour  the spice mixture into
the pan and stir-fry for about 1 minute. Add  the chicken pieces, and
continue to stir-fry for a further 2 minutes.  Add the water and bring
to a simmer. Transfer the contents of the pan  to a casserole dish and
cover with a lid or if using a wok, cover  with foil. Transfer to the
oven and cook for 30-35 minutes. Once you  are sure that the chicken is
cooked right through, remove it from the  oven. Transfer the chicken to
a frying pan and stir in the cream.  Reheat gently for about 2 minutes.
Garnish with fresh coriander and  serve with rice.  >>Compiled by Imran
C.<< Posted to CHILE-HEADS DIGEST V3 #183  From: "I. Chaudhary"
<[email protected]>  Date: Wed, 11 Dec 1996 13:00:40 +1000 (EST)

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 280 Calories From Fat: 199 Total Fat: 22.9g Cholesterol: 30.5mg Sodium: 1631.9mg Potassium: 502.6mg Carbohydrates: 9.7g Fiber: 3.5g Sugar: 3.2g Protein: 11.3g