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| Exotic delicious change of pace chicken. | |||||
| Ingredients: | |||||
| 2 lbs | chicken legs and thighs or assorted pieces | ||||
| 1 Tblsp | vegatable oil | ||||
| 2 | chopped onions | ||||
| 1 | green pepper (cored and chopped) | ||||
| 3 cloves | garlic (chopped) | ||||
| 3 Tbl | flour | ||||
| 1 Tbl | paprika | ||||
| 1 Tbl | curry powder | ||||
| 1/4 tsp | cayenne (to taste) | ||||
| 1 1/2 cups | chicken stock | ||||
| 1 can (14 oz) | diced tomatoes (drained) | ||||
| 1/2 cup | raisins | ||||
| 1 | bay (laurel) leaf | ||||
| 1 | mango (peeled, pitted,chopped) | ||||
| Directions: | |||||
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Optional garnishes:
Mango chutney Thinly sliced scallions (spring onions) Chopped parsley or cilantro (coriander leaves) Toasted slivered almonds Chopped peanuts Chopped pitted dates Chopped banana Shredded coconut Season the chicken generously with salt and pepper. Heat the oil in a large, heavy pot (Dutch oven) over high heat and, working in batches, brown the chicken pieces on all sides. Remove to a plate and set aside. Add the onions, bell pepper, and garlic and saute for 5 minutes. Add the flour, paprika, curry powder, and cayenne and saute for 1 minute, stirring constantly. Add the chicken stock, scraping the bottom of the pot to dissolve the brown bits. Bring to a boil, reduce the heat, and simmer covered for 10 minutes. Add the tomatoes, raisins, bay leaf, and optional mango. Remove and discard the skin of the chicken and add the chicken and the accumulated juices to the pot, making sure it is submerged in the liquid. Simmer tightly covered until the chicken is done, about 30 minutes. Adjust seasoning with salt and pepper and serve garnished as desired. Serves 4 to 6. from worldwiderecipes.com |
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