Chicken with coriander and tomato pepper sauce

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 24
Servings 4
Time 45 minutes

Ingredients

  • 2
    kg
    whole chicken
  • salt and freshly ground black pepper
  • 1
    onion
  • 2
    celery sticks
  • 1
    carrot
  • 2
    bay leaves
  • CORIANDER SAUCE
  • 1
    large bunch fresh parsley, chopped
  • 1
    bunch coriander, chopped
  • 50
    g
    anchovies
  • 30
    ml
    capers
  • 2
    cloves garlic, crushed
  • 4
    spring onions, chopped
  • 250
    ml
    white breadcrumbs
  • 60
    ml
    lemon juice
  • 100
    ml
    olive oil
  • TOMATO PEPPER SAUCE
  • 30
    ml
    olive oil
  • 1
    onion, finely chopped
  • 1
    large red pepper, chopped
  • 4
    large tomatoes, peeled and chopped
  • salt
  • pinch sugar
  • 8
    ml
    chilli sauce
 

Method

1 hour
 
1. Place the chicken in a large saucepan. Cover with water and slowly bring to the boil. Remove any scum. Add seasoning, vegetables and bay leaves. Simmer for 1 hour. 2. Keep the chicken covered in the stock until ready to use. Serve hot or cold with coriander or tomato pepper sauce, or both. 3. CORIANDER SAUCE: Process the parsley, coriander, anchovies, capers, garlic, spring onion, breadcrumbs and lemon juice in a blender. Slowly add the oil to make a smooth green sauce. If it's too thick, add a little more oil. 4. TOMATO PEPPER SAUCE: Heat the olive oil in a saucepan. Sauté the onion and pepper until soft. Add the tomato, salt, sugar and chilli sauce and simmer for 30 minutes until reduced to a thick sauce.
 

Read more on: poultry
 

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