黃薑雞 (TANGINE CHICKEN)Ingredients :-
½ cup water
½ cup evaporated filled milk
60g almonds without skin, toasted
4 cloves garlic, crushed
1 large white onion, sliced
12 pitted prunes
20g golden raisins
Marinade
500g chicken breast, remove skin, sliced 2cm thick
1 teaspoon black pepper
1 teaspoon salt
Spices
1½ teaspoons ground cumin
1½ teaspoons sweet paprika or chilli powder
½ teaspoon tumeric
1. Heat 4 tablespoons of oil, sauté onions and garlic for 1 minute. Add in chicken slices and pan fry for 5 minutes over high heat to slightly brown chicken.
2. Put in spices, prunes and raisins and stir well. Add in evaporated filled milk, water and bring it to a boil.
3. Lower fire and simmer for 20 mins or until chicken is tender. Season with salt.
4. Just before serving put in some toasted almonds over chicken.
No comments:
Post a Comment