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Recipe
for :
This
recipe comes from Recipes
from Mauritius by Madeleine Philippe which
is a web site dedicated to recipes from, as you
would expect from the title, Mauritius.
"The
eating habits of the Mauritians inevitably reflect
the ethnic diversity of its people" .
. . if you would like to see more of Madeleine's
recipes have a look at the web site <click
here>
Ingredients
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1
kg chicken
2 large chopped onions
1 tablespoon crushed garlic
2 tablespoons chopped coriander leaves
250 ml red wine (cabernet sauvignon)
250 ml medium dry sherry
2 tablespoons chopped parsley
5 crushed cloves
1 teaspoon crushed ginger
3 medium chillies chopped
500 grams can of crushed tomatoes
Oil
Salt
and pepper to taste
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Method
- Cut
chicken into bite sizes. Marinate the chicken
for as long as possible (preferably overnight)
in a covered dish, with half the chopped onions,
half the crushed garlic, chopped parsley and
medium dry sherry. Stir
and mix at regular intervals.
- Place
enough oil in a saucepan to fry chicken. Remove
chicken pieces from marinade. Keep the marinade
sauce. Heat oil and add chicken in batches.
Fry until golden brown. Remove and keep warm.
- In
same oil, fry remaining chopped onions and garlic
for 30 seconds.
- Add
remaining ingredients except the red wine, crushed
tomatoes and chicken pieces. Allow to simmer
for one minute.
- Add
the crushed tomatoes and marinade sauce. Allow
to simmer for a few minutes until sauce thickens.
- Add
chicken pieces, mix well with tomato sauce and
allow to simmer until chicken is thoroughly
cooked.
- Add
red wine and simmer for five more minutes.
- Optional:
at this stage, you may also add button mushrooms
or green peas - simmer for long enough to incorporate
added ingredients.
- Add
some hot water if necessary so that sauce does
not dry up or according to personal preferences.
- Remove
from saucepan and serve with rice, black lentils
and achard de légumes.
Serves
4
Recipes
from Mauritius
©
Madeleine Philippe @ Philippe OnLine 2000
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