Free Cooking Recipes

Very spicy, and full of Eastern promise – cardamom, dates, almonds and the characteristic yellow turmeric. Accompany with plain boiled rice and a refreshing cucumber or tomato salad to calm down the palate!

SERVES 6

1/4 cup/60 ml/4 tbsp vegetable oil.
6 chicken leg portions (approx. 200g/7 oz each)
2 medium onions, chopped
15 ml/1 tbsp ground coriander
5 ml/1 tsp turmeric
5 ml/1 tsp ground cumin
2.5 ml/ 1/2 tsp ground cardamom
2 pinches hot chilli (chili) powder
30 ml/2 tbsp plain (all purpose) flour
3 cups/750 ml/1 1/4 pt chicken stock (broth)
1/4 cup/50 g/2 oz blanched almonds, coarsely
chopped
1/4 cup/50 g/2 oz dates, stoned and coarsely chopped’
cup/150 ml/1/4 pt natural low fat yogurt or
fromage frais
30 ml/2 tbsp fresh coriander (cilantro) chopped
salt

Directions:

1. Heat the oil in a pan, and saute the chicken legs until golden brown. Remove to one side.
2. Add the onion to the pan and saute until golden brown. Reduce the heat and stir in the spices. Cook for 1 minute.
3. Return the chicken legs to the pan. Sprinkle in the flour and gradually blend in the stock. Bring to the boil, then simmer for 30 minutes, or until the chicken is tender.
4. Mix in the almonds, dates, yogurt and half the fresh coriander (cilantro).
5. Simmer gently for a further 10 minutes.
6. Serve hot, garnished with the remaining coriander (cilantro).