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Chicken with apple juice

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 15
Servings 6


  • 45
  • 2
    chicken, cut into portions
  • salt and freshly ground black pepper
  • 10
    fresh button mushrooms, halved
  • 1
    onion, chopped
  • 1
    green pepper, sliced into strips
  • 7
    ground ginger
  • 5
  • 1
    lemon, grated rind
  • 15
    cake flour
  • 15
    tomato purée
  • 500
    sparkling apple juice
  • pinch sugar to taste
  • 2
    ripe tomatoes, peeled and quartered
  • 15
    plain yoghurt


Heat half the oil in a heavy-based saucepan. Season the chicken pieces to taste with salt and pepper and brown in heated oil. Remove from the saucepan and set aside. Add the remaining oil to the saucepan and sauté; the mushrooms, onion and green pepper until tender. Sprinkle with ginger, paprika and lemon rind and stir-fry for one minute. Sprinkle with cake flour and stir for another minute. Remove the saucepan from the heat and gradually stir in the tomato puré;e and apple juice. Return the chicken pieces to the saucepan and season with salt, pepper and sugar to taste. Cover and simmer slowly for 30 minutes. Add the tomato quarters, cover and simmer for another 20 to 30 minutes until the chicken is tender.

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