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3 1/2 x ca. 450 g | chicken whole |
1 Teelöffel | Salt freshly ground black pepper |
2 Esslöffel | vegetable oil |
4 Esslöffel | Butter unsalted |
7 | Cardamom pods;whole |
8 | cloves whole |
1 | Cinnamon stick; 2 inch piece |
2 | bay leaves |
2 1/2 Esslöffel | Almonds;blanched, slivered |
2 1/2 Esslöffel | raisins |
1 Tasse | Yogurt, plain |
1 Teelöffel | Cumin, ground; freshly ground for best results |
1/2 Teelöffel | cayenne pepper |
Remove skin from chicken. Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. Spread chicken in single layer and sprinkle with 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere. Turn chicken over and repeat with another 1/4 tsp salt and pepper to taste.
Heat oil and butter in large skillet, preferably non stick, over medium-high heat. When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. (Do not crowd.) Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. Repeat with remaining chicken.
Add almonds to hot oil in skillet and stir. As soon as they begin to brown, about 1 minute, stir in raisins. Immediately pour contents of ====================================================================== ==== Bbs: Colossus Date: 01-13-93 (22:31) Number: 2880
Maclellan Refer#: None To: All Recvd: No Subj: Madhur Jaffray 4/4 Conf: (125) Cook
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