 |
|
| 1) |
Wash the chicken pieces and dry them with a clean cloth.
|
| |
|
| 2) |
Now score the chicken and set aside for later. |
| |
|
| 3) |
In a large cooking-pot, mix the onions, garlic, vinegar,
lemon juice, bay leaf, mustard, vinegar and chilies. |
| |
|
| 4) |
Now add the chicken pieces, stirring in well - preferably
by hand. |
| |
|
| 5) |
Let the chicken marinate for at least one hour. (For the
best results you can keep the chicken marinating in the
fridge for several hours or overnight). |
| |
|
| 6) |
Before any cooking, remove the chicken pieces from the
marinade; and, grill, over charcoal, until done on both
sides. |
| |
|
| 7) |
Remove the onions from the marinade; sauté gently in a
little oil until soft and brown. |
| |
|
| 8) |
Add the marinade and cook for five minutes. |
| |
|
| 9) |
To this, add the chicken pieces and half a cup of water.
|
| |
|
| 10) |
 Cover
with lid and simmer for approximately 30 minutes or until
the chicken is properly cooked; adding the Maggi© cubes,
salt and pepper to taste. |
|
|
| 11) |
Serve with plain boiled rice (preferably Basmati Rice).
|
| |
|
| |
* Servings (6-12) | The recipe is aka as Yassa
Gannarr |
| |
|
| |
|
|
|
|
|
| |
|
| |
|
| |
 Cooking
Page |
| |
|
| |
Food Etiquette
Restaurants
|
|
|
COOKING INGREDIENTS:
