SPICY CHICKEN ZIGNI CURRY

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 15 MIN­UTES COOK 1 HOUR 5 MIN­UTES

ZIGNI IS A TRA­DI­TIONAL EAST AFRICAN DISH USU­ALLY SLOW-COOKED WITH BEEF, BUT MADE HERE WITH CHICKEN TO MAKE IT SPEEDY. THE BERBERE SPICE BLEND IS ALSO A GREAT RUB FOR BAR­BE­CUES.

1 ta­ble­spoon veg­etable oil 1kg skin­less chicken thigh fil­lets, chopped 1 white onion, chopped 3 gar­lic cloves, crushed 2 se­bago pota­toes, peeled, chopped 410g can tomato purée 400g can chopped toma­toes with paste 2 chicken stock cubes 1½ ta­ble­spoons red wine vine­gar 4 hard-boiled eggs, halved Steamed rice and co­rian­der leaves, to serve Berbere 1 ta­ble­spoon sweet pa­prika 1 tea­spoon mixed spice 1 tea­spoon ground co­rian­der 1 tea­spoon ground gin­ger 1 tea­spoon ground cloves ½ tea­spoon ground car­damom ¼ tea­spoon cayenne pep­per

1 Heat ½ the oil in a large, deep fry­ing pan over medium-high heat. Cook chicken, in 2 batches, stir­ring oc­ca­sion­ally, for 6 min­utes or un­til golden. Trans­fer to a heat­proof plate. 2 Mean­while, make Berbere Com­bine all in­gre­di­ents in a small bowl. 3 Heat re­main­ing oil in the same pan over medium heat. Add onion. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add gar­lic and berbere. Cook, stir­ring, for 1 minute or un­til fra­grant. Add potato, tomato purée, chopped toma­toes, stock cubes and vine­gar. Bring to a sim­mer. Sea­son with salt and pep­per. Re­turn chicken to pan. Cook, cov­ered, stir­ring oc­ca­sion­ally, for 40 min­utes or un­til chicken is ten­der. 4 Stir in eggs. Cook for 5 min­utes or un­til heated through. Serve curry with rice, sprin­kled with co­rian­der. NU­TRI­TION: (per serve) 3306kj; 23g fat; 5.8g sat fat; 62g pro­tein; 77.4g carbs; 7.3g fi­bre; 412mg chol; 696mg sodium.

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