The name says it all; this chicken is full of flavour and healthy goodness and is an easy everyday dish to tempt the taste buds. To fill the dish out, add extra vegetables of your choice.
Ingredients:
30ml coriander seed
10ml cumin seed
6 cloves
2ml freshly grated nutmeg
4 chicken breast portions
1 onion, peeled and chopped
1 green pepper, chopped
1 inch fresh root ginger, peeled and sliced
300ml chicken stock
sea salt and freshly ground black pepper
boiled rice to serve
Method:
In a large non-stick frying pan, dry fry the coriander, cumin and cloves for 2 minutes, or until the spices give off a good aroma. Add the nutmeg and turmeric and heat for another 30-60 seconds.
Remove the spices from the heat and grind together with the ginger in a pestle and mortar to make a paste.
Place the chicken in a large flame-proof saucepan. add the ground spices and ginger paste, the chopped onions, green pepper and the chicken stock. Make sure the chicken is covered by the liquid. If you need to, add a little more water to the stock. Season with salt and pepper. Bring to the boil, cover with a lid and simmer over gentle heat for 45-50 minutes until the chicken is tender.
Serve portions of chicken with the sauce on boiled rice.
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