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)

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