Name: Ali Baba's garlic chicken
Yield: 4 servings
Cuisine: Bake
Ingredients: 30.00 ml fresh chillies 573; 2.00 onions medium; 2.00 carrots; 4.00 celery stalks; 12.00 garlic large cloves; 4.00 chicken drumsticks; 4.00 chicken thighs; 85.00 ml wine dry white; 5.00 ml salt; 1.00 ml black pepper freshly ground; 1.00 ml nutmeg grated

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Ingredients (11)

30.00 ml	fresh chillies — 573
2.00	onions — medium
2.00	carrots
4.00	celery stalks
12.00	garlic — large cloves

BOUQUET GARNI

4.00	chicken — drumsticks
4.00	chicken — thighs
85.00 ml	wine — dry white
5.00 ml	salt
1.00 ml	black pepper — freshly ground
1.00 ml	nutmeg — grated

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Method:

In a large pan, heat oil and stir-fry onions, carrots, garlic and celery for about 10 minutes.
On this bed of vegetables (known as a mirepoix), lay bouquet garni (made with 2 sprigs thyme, 2 stalks parsley and 1 bay leaf) and pieces of chicken.
Pour wine over and sprinkle with seasoning.
Bring to a simmer, cover and simmer very gently for about 1 to 1 1/2 hours, turning chicken occasionally.
Alternatively, bake at 160 ºC for about 1 1/2 hours, turning chicken occasionally.
Chicken should be very soft but not falling apart or mushy.
Transfer chicken pieces to a serving platter or dish.
Tip vegetables and liquid into a sieve over a saucepan.
Fish out garlic cloves and bouquet garni and arrange vegetables around chicken.
Keep warm.
Squeeze garlic paste out of cloves into a food processor or liquidiser and purée (or mash with a fork).
Whisk purée into liquid in saucepan and reheat. Pour over chicken and serve.

TOTAL KILOJOULE COUNT: 4 040 kJ (965 Cal).
A portion: 1 010 kJ (240 Cal).