This recipe calls for a whole chicken cut into fourths. It is possible to use all wings, or all thighs/drumsticks instead. The sauce has a wonderful spicy flavor without being too hot. A word of warning: turmeric stains horribly, especially when combined with tomato. Be sure not to let children eat this dressed in their best clothes!
INGREDIENTS:
▶ 1 whole chicken cut into fourths
▶ 1 lb chopped tomatoes (fresh or canned)
▶ 2 medium onions
▶ 2 cloves garlic
▶ 1 tablespoon lemon juice
▶ 2 teaspoons salt
▶ 1 teaspoon turmeric
▶ 0,5 teaspoon cinnamon
▶ 0,5 teaspoon allspice
▶ 0,5 teaspoon hot chilli powder
▶ Oil for frying
PREPARATION:
1. Clean the chicken pieces, and remove the skin. Using a deep sided pan, brown them in the oil, then remove them and set them to one side. Chop the onions roughly, and crush the garlic. Fry them in the same oil as the chicken, until the onions become see-through.
2. Add the chopped tomatoes, salt, turmeric, cinnamon, allspice, chilli powder and lemon juice. Stir well.
3. Lower the heat and simmer for 5-10 minutes.
4. Put the chicken back in the pan, making sure it is covered with the sauce. Add a little water if necessary to cover the chicken pieces. Cover the pan.
5. Cook for a further 30 minutes, or until the chicken is tender and falling from the bone.
Serve with plain boiled rice.
Bon Appetit !
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