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Namibian dinner

 
Known for it's deserts and prestine coastline, Namibian cuisine is filled with game, seafood, fresh fruit and of course, beer. Much like ours!
 
chicken port raisins
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Chicken with port and raisins

Recipe from: 9 june 2010
Preparation time: 10 mins
Cooking time: 50 mins
 
In Namibia a tradition has developed in which this dish is served for romantic dinners.
 
 
 

Ingredients

 
  • 1/4
    cup
    vegetable oil
  • 12
    chicken drumsticks
  • 80
    g
    streaky bacon, diced
  • 2
    onions, sliced into rings
  • 3
    cloves
    garlic, crushed
  • 1
    tsp
    dried thyme
  • 1
    cup
    port
  • 3
    cup
    chicken stock
  • 1/2
    cup
    raisins
  • Salt and pepper
  • 10
    baby potatoes
Servings: Change Serving
 
 

Method

 
Heat the oil in a deep frying pan and brown the chicken for about 10 minutes.
Remove from the frying pan and set aside.
In the same pan, add the bacon and brown lightly.
Add the onions and garlic and sauté until the onions are soft.
Stir in the thyme and pour in the port, then boil for 2 minutes.
Add the chicken stock and raisins.
Place the chicken back into the frying pan and season with the salt and pepper.
Simmer, covered, for 20 minutes.
In the meanwhile, boil the baby potatoes in salted water for approximately 7 minutes, or until soft.
Serve the chicken with the boiled potatoes.
 

Read more on: poultry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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