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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 1/4 ts Ground saffron
1/4 ts Ground ginger
1 TB Curry powder
2 TB Soy sauce
2 md Yellow onions -- chopped
2 Garlic cloves -- pressed
3 TB Vegetable oil
1/2 ts Ground red pepper
: Fresh ground black pepper
2 lg Bay leaves
1 ts Cinnamon
2 c Chicken broth
1 1/2 c Water
: Salt & pepper to taste
Cut chicken into serving pieces. Rub with mixture of saffron, ginger, curry
and soy sauce. Let stand 20 minutes. Saute onion and garlic in vegetable
oil until onion has softened. Remove onion and set aside. Add red pepper
and chicken parts, browning on all sides. Add ooked onion, cinnamon, bay
leaves, salt & pepper with chicken broth and enough water to cover chicken.
Cover and cook over low heat until chicken is tender (about 1 hour).
Transfer chicken to heated platter. Cook sauce to reduce volume by half.
Spoon sauce over chicken. Serve with cooked long grain rice.
Recipe By : Internet
Date: Tue, 19 Nov 1996 07:44:15 -0600
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