Ingredients
| 1 kg |
chicken pieces |
| 2 |
large onions |
| 6 |
cloves garlic |
| 10 ml |
coriander leaves |
| 250 ml |
FAIRTRADE Red Wine |
| 250 ml |
medium dry sherry |
| 30 ml |
chopped parsley |
| 5 |
FAIRTRADE cloves |
| 1 cm |
root ginger |
| 3 |
medium chillies |
| 500 ml (large can) |
chopped tomatoes |
| FAIRTRADE |
Sources
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Method
The day before
Top, tail, peel and chop the onions.
Skin and crush the garlic.
Crush the cloves using a pestle and mortar.
Chop the chillies, remove the seeds if desired.
Cut the chicken into bite sized pieces and place in a mixing bowl. Add half of the chopped onions, half of the crushed garlic, the parsley, and medium sherry. Stir well and mix regularly and allow to marinate overnight.
Then:
Remove the chicken from the marinade reserving the juices.
Heat a little sunflower oil in a saucepan and fry the chicken in batches until golden brown. Keep the sealed chicken warm.
In the same oil, fry the remaining onions and garlic for a minute.
Add the coriander, cloves, parsley, ginger and chillies and fry for a minute.
Add the chopped tomatoes and marinade juices, and allow to simmer for 5 minutes approx.
Add the chicken and mix well, and allow to simmer until the chicken is cooked. Add the red wine and simmer for 5 minutes/
(Variation 1 goes here).
If variation 1 is chosen ensure the meal is brought back to heat and does not get too dry.
To serve
Serve on a bed of FAIRTRADE rice.
Variation
1) Add 100 gm frozen peas and 100 gm button mushrooms.
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