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Chicken Breyani

October 8, 2009

This recipe is the first attempt of cooking for Flavour of the Month, out of Traditional South African Cooking
It had a rather daunting amount of ingredients which did give me pause at the beginning when leafing through the pages to decide what I would create. However, the description provided was enough to make me look more in depth at this list of ingredients and the instructions, only to discover that it actually wasn’t too bad. Who can resist “tender morsels of chicken in a creamy, spicy blend” This dish was introduced into South Africa by the Indians.

Original recipe called for hard-boiled eggs and rice as well. I skipped these things for the Husband, after his 18 months on rice and his still mild allergy to eggs I figured it was probably the best bet. Also, the original recipe was enough serve 10! Since there was only 2 of us I figured it was probably best to cut back on the recipe a little. I cut it into thirds (keeping lentil amount up to balance out the no rice) and ended up still having enough to serve 4.

The result? Delicious! Something I’ll definitely be making again – one time I will even go the rice and see if the Husband can enjoy it still.

Chicken Breyani

60mL Sunflower Oil
4 medium onions, finely chopped
4 potatoes, cubed
250mL lentils, soaked and drained
Pinch of salt
700g chicken, cut into portions
5mL ground coriander
3mL turmeric
1 stick of cinnamon
1 bay leaf
½ T ground cardamom
2mL cumin seeds
1 chilli finely chopped
1 ripe tomato, chopped
40mL lemon juice
3 cloves of garlic
170mL natural yoghurt
1 piece of root ginger crushed

Heat a little oil in a frying pan and sauté the onions for about 5 minutes. Remove and set aside.
Add the rest of the oil and the potatoes to a pan and sauté for about 8 minutes. Remove, drain and set aside.
Boil the lentils in salted water for about 5 minutes and then drain.
Combine the lentils with ¼ of the onions.
Rub salt into the chicken pieces and place them in a large mixing bowl. Combine the remainder of the ingredients and pour over the chicken and leave for about 30 minutes (I left mine in for about 2 hours).
Arrange the ingredients in a large saucepan in the following order: half the potatoes, chicken and marinade, lentils and remainder of the potatoes.
Close the saucepan tightly and simmer, without stirring for 1.5 hours.

The suggestion is made that it be served with sambals, but I had been cooking up a storm on Sunday (posts to follow) and by the time everything was done….it got served with green beans. Next time though?

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