Spicy Aromatic Chicken in Saffron Sauce

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1 ts Salt
2 tb fresh coriander; Chopped
1 1/2 ts Chilli powder
1 md Onion; chopped
1 ts Garlic pulp
1/4 ts Ground cinammon
1/2 ts Crushed peppercorns
2/3 c Single light cream
2/3 c Water
1 tb Lemon juice
1/2 c Ground almonds
1 ts Saffron strands
4 tb Butter
3 lb Chicken; skinned and cut Into 8 pieces
2/3 c Natural yoghurt
1/2 ts Crushed cardamom pods
2 ts Corn oil

Original recipe makes 4



This is an impressive and aromatic chicken dish which contains saffron, the most expensive spice in the world! IC 1. Pre-heat the oven to 180deg.C/350deg.F Melt the butter with the oil in a skillet or wok and add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible. 2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chilli powder, yoghurt, ground almonds, lemon juice, salt and saffron strands in a mixing bowl. 3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute. 4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer. 5. Transfer the contents of the pan to a casserole dish and cover with a lid or if using a wok, cover with foil. Transfer to the oven and cook for 30-35 minutes. 6. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream. 7. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with rice. >>Compiled by Imran C.<< Posted to CHILE-HEADS DIGEST V3 #183 From: "I. Chaudhary" Date: Wed, 11 Dec 1996 13:00:40 +1000 (EST)

Calories Per Serving: 1114 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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