Yield: 6 Servings
|4 mediums||Carrots; clean / shredded|
|2 mediums||Onions; slice quite thin|
|3||Cloves Garlic; minced fined|
|1½ tablespoon||Fresh ginger; minced|
|5||Cardamom pods; cracked|
|3 larges||Bay leaves|
|⅓ cup||Lemon juice|
|2 tablespoons||Light brown sugar.|
*(2 chickens) cut into 16 serving sized pieces (including the giblets).
Remove the skin and all excess fat. Heat ½ 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 1½ 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@...> on Dec 18, 1997