Daube de poulet and riz bagara
|4||chicken breast fillets — or drumsticks|
|Tbs||salt — to taste|
|1 Tbs||garlic and ginger paste|
|2||red onion — blended|
|4 Tbs||canola oil — or sunflower oil|
|3||potatoes — cut in quarters|
|3 cup||rice — basmati|
|2||cardamom — seeds|
|1 Tbs||cumin — seeds|
|1||cinnamon — stick|
|1 Tbs||ghee — or butter|
|1||red onion — sliced|
|salt — to taste|
Daube de poulet:
Marinate chicken pieces in garlic and ginger paste, thyme, salt and sugar.
Blend the onions to form a paste.
Heat the oil and add the onions and chilli (for those that prefer it hot).
Add the chicken and allow to cook until chicken is slightly brown.
Add 1 can of tomato (blended).
Add the potatoes to the tomato mix.
Add water to cover the chicken and allow to cook on low heat until the potatoes have cooked through and the sauce has thickened.
Top with coriander before serving.
Soak Rice in water for at least 30 minutes.
Bring water to a boil in a seperate pot and add the cloves, cumin seed, cardamom seeds, cinnamon stick and salt
Add the soaked rice and allow to cook until tender (Tip: Stir rice every now and then and check when rice is done).
In a wok, melt the ghee and fry the onions.
When the rice is done, drain the water from the rice and add rice to the wok.
Cook for 5 minutes while continuing to stir to prevent the rice from burning.
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