Spicy aromatic chicken in saffron sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 2 | teaspoons | Corn oil |
| 3 | pounds | Chicken, skinned and cut |
| Into 8 pieces | ||
| 1 | medium | Onion, chopped |
| 1 | teaspoon | Garlic pulp |
| ½ | teaspoon | Crushed peppercorns |
| ½ | teaspoon | Crushed cardamom pods |
| ¼ | teaspoon | Ground cinammon |
| 1½ | teaspoon | Chilli powder |
| ⅔ | cup | Natural yoghurt |
| ½ | cup | Ground almonds |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Saffron strands |
| ⅔ | cup | Water |
| ⅔ | cup | Single light cream |
| 2 | tablespoons | Chopped fresh coriander |
Directions
This is an impressive and aromatic chicken dish which contains saffron, the most expensive spice in the world! IC 1. 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.
2. 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.
3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.
4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer.
5. 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.
6. 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.
7. 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" <imranc@...> Date: Wed, 11 Dec 1996 13:00:40 +1000 (EST)