Ingredients
-
3 teaspoon dry garam masala ground
-
2 teaspoon coriander seeds, ground
-
3 pumps extra virgin olive oil spray
-
2 medium onions
-
3 cloves garlic
-
1 teaspoon fennel seeds ground
-
4 medium tomatoes
-
200g tomato paste
-
1 bottle (750ml) red wine
-
1 kg chicken thigh, meat only
-
3 medium baking potatoes
-
2 teaspoon granulated white sugar
-
2 teaspoon table salt
-
¼ teaspoon freshly ground black pepper
Method
-
Peel and finely chop the onions. Peel
and crush the garlic. Cut the potatoes in half.
-
Sauté the onions and garlic until soft
using the spray oil, then add the spices and cook together for a couple of
minutes. Add tomatoes and tomato paste together with 125ml red wine. Simmer for
5 minutes.
-
Add the chicken pieces and potatoes.
Place the lid on your potjie, simmer on a low heat for about 30 minutes, check
the liquid level regularly, and add more red wine when needed. About 15 minutes
before you are ready to eat add sugar & seasoning to taste.
Serve
with whole meal rice or couscous.
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