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Magadip is best cooked ahead
so that the flavor permeate the chicken flesh making it even more
delicious. A cool cucumber salad is a good accompaniment.
Ingredients
- chicken - 1.5kg/3-3½ lb, cut in
quarters; or chicken quarter - 4
- chicken stock - 300ml/½ pint/1¼
cups
- coriander seeds - 2 tbsp
- fresh root ginger - 2.5cm/1in
,peeled and sliced
- ground nutmeg - ½ tsp
- cumin seeds - 2 tsp
- small onion - 1
- whole cloves - 6
- ground turmeric - ½ tsp
- black pepper and salt
- sugar - 1 tsp
- boiled rice
- deep-fried onions
Method
- Cut each chicken quarter in half
(you will get 8 pieces).
- Put the chicken in a flameproof
casserole, and sprinkle with sugar and salt and toss together.
- Use the backbone and any
remaining carcass to make chicken.
- Dry-fry the whole cloves,
coriander and cumin until it give off good aroma. Add the turmeric
and nutmeg then heat briefly. Grind in a food processor.
- Process the ginger and onion
finely the add the stock and mix well.
- Pour over the chicken in the
flameproof casserole. Cover with a lid and cook over a gently heat
for 45-50 minutes until the chicken is tender.
- Serve portions of the chicken,
with sauce, on boiled rice and scattered with crisp deep-fried
onions. Serves 4.
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