|Mixed Spice Chicken|
This is a recipe worthy of a celebration and deserves to be on any festive menu. My late mum in law was a great cook and gave me her sister's recipe book nearly three decades ago. Although it was tattered and the pages falling apart, I was able to salvage many of the recipes from it and thinking about it makes my mouth water. Those were recipes of a bygone era and hardly anyone makes them today. This is one which has becomne a family favourite and it could become yours too.
Wishing all my friends and family a Prosperous & Delicious 2015. May you reach for the stars and achieve all your dreams.
1 large chicken ( 2 kgs), skinned, jointed, washed and drained; 2 large onions, sliced fine; 2 tbsp oilive oil for cooking.
Masala: 5 cardamoms; 5 cloves; 1 1/2 tsp aniseed (saunf): Roast in a pan and cool. Add 2 tsp chilli powder or more to taste; 1/2 tsp turmeric powder; 1 inch piece ginger, sliced; 12 flakes garlic, cut small; salt to taste and grind to a smooth paste with 1/4 cup vinegar. Marinade the chicken in this mixture overnight in your refrigerator. Next day, bring to room temperature and keep ready for cooking.
Heat the olive oil in a large non stick pan and stir fry the onions to a beautiful golden brown on a medium flame. Add the chicken aand gently cook until brown all over. If there is any marinade remaining add it to the chicken. Cover and cook for 10 minutes checking frequently to ensure it does not get caught at the bottom. A little water (1/4 cup) may be added for additional gravy. Test to see whether chicken is cooked and remove from fire. Serve hot with Jeera Rice or any of the recipes you find on my blog. This is one of those recipes that you fall in love with and crave for again and again.