Sunday, December 30, 2012,9:25 PM
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PrintCHICKEN MUSSALAM
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Make 3 deep cuts in each piece of chicken with a sharp knife.
- Work the yogurt, onion, garlic, chilies and coriander in a blender or food processor, and then pour over the chicken.
- Cover, place in the refrigerator and leave to marinate overnight.
- Drain the chicken, reserving the marinade. Melt the margarine in a flameproof casserole, add the chicken and fry for about 15 minutes until browned on all sides.
- Add the spices and seasonings. Except the saffron, and fry for a further 3 minutes, stirring constantly.
- Add the saffron with its liquid, and then add the reserved marinade.
- Cover the casserole and cook in a preheated moderately hot oven for about 30 minutes or until the chicken is tender and the sauce is very thick.
- Serve immediately.
INGREDIENTS
- 2 kilograms chicken, skinned and cut into 8 pieces
- 250 ml plain low-fat yogurt
- 2 large onion, peeled and chopped
- 6 cloves garlic, peeled and sliced
- 5 green chilies
- 2 teaspoon ground coriander
- 250 grams margarine
- 1 inch piece cinnamons stick
- 20 whole cardamoms
- 20 whole cloves
- 2 teaspoon ground ginger
- Salt
- Freshly ground black pepper
- 1 teaspoon saffron, soaked in 2 tablespoon boiling water for 30 minutes
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