Red chicken with pasta

YOU Best Recipes: Braai - - Contents -

SERVES 4-6 Prepa­ra­tion 10 min Cook­ing 30 min Braaiing 40 min

MARI­NADE

15 ml (1 T) olive oil

2 onions, sliced into rings

6-8 gar­lic cloves, crushed

5 ml (1 t) grated fresh ginger

3 ml (gen­er­ous ½ t)

chilli flakes

5 ml (1 t) car­away seeds, crushed

10 ml (2 t) each ground co­rian­der

and cumin

5 ml (1 t) turmeric

375 ml (1½ c) wa­ter

CHICKEN

1,4 kg chicken pieces (thighs and

drum­sticks) salt and pep­per

TO COM­PLETE

125 ml (½ c) raisins or prunes

125 ml (½ c) green or black olives, pit­ted hand­ful of fresh co­rian­der grated zest of 1 lemon

1 Mari­nade Heat the oil in a cast-iron pot and fry the onions and gar­lic un­til soft. Add the spices and fry un­til fra­grant. Add the wa­ter and sim­mer un­til thick­ened and fra­grant.

2 Chicken Make 2-3 slits in the thick parts of each piece of chicken. Sea­son with salt and pep­per.

3 Add the chicken to the mari­nade and sim­mer un­til half done, about 20 min­utes.

4 Re­move from the mari­nade and braai over mod­er­ate coals un­til done, about 40 min­utes.

5 To com­plete Re­duce the mari­nade well un­til thick­ened and fra­grant, add the raisins or prunes, olives, co­rian­der and zest. Bring to the boil and heat through. Serve with the chicken.

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