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Chicken do Piazza

Chicken do Piazza

Chicken with onions - a hot dish, the chilli content of which can be modified to your taste.

Serves 6
Preparation Time: 20 mins
Cooking Time: 1 hour

Herbs and Spices Required:
6 (or to taste) Whole Chillies
1 1/2 tbsp Ground Coriander
1 tbsp Ground Cumin
1/2 tsp Black Peppercorns

1 medium chicken
1lb / 450g onions sliced
1.5lb / 675g tomatoes peeled and chopped
8 small new potatoes
6 cloves garlic
1 inch / 2.5cm piece of fresh ginger root
1/1 tsp saffron (optional)
4 tbsp vegetable oil
Herbs and Spices as listed above

Cooking Instructions:
Grind the garlic cloves to a paste with teaspoon of salt in a pestle and mortar. Crush the ginger (use a garlic press) and the chillies (with the back of a spoon) and add to the garlic. Add the coriander and cumin and mix to a thick paste. If using saffron, soak it in 1 tbsp hot water.

Heat the oil, fry onions over a medium heat until transparent. Add the garlic-spice mix and fry for a further 1 - 2 mins, stirring to prevent sticking to the pan. Add the tomatoes and peppercorns and cook until the tomatoes start to loose shape. Add chicken and cook for about 10 mins, stirring occasionally to coat the chicken in the onion-tomato mixture.

Add 1 pint water and saffron (if using). Cover bring to boil. Add the potatoes then simmer gently until chicken is cooked. If necessary, lift the lid during cooking to allow a thick sauce to form.

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