CHICKEN DOPIAZAH
INGREDIENTS (serves 4)
3 lb chicken, cut into 8
400g can chopped tomatoes and their juice
12 whole shallots, peeled
1 large onion, halved and thinly sliced
1 small onion, finely chopped
3 dried chillies, chopped
3 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon coarsely ground black pepper
½ teaspoon saffron
2 teaspoons fresh ginger
salt to taste
150ml water
1 tablespoon lemon juice
2 tablespoons vegetable oil
30g ghee or butter

METHOD

1. Heat ghee and vegetable oil in a large pan and cook shallots for about 10 minutes until golden brown. Drain and set aside.
2. Add the large sliced onion and cook for about 10 minutes until golden brown. Drain and set aside.
3. Add a little more oil to the pan if necessary, and add chopped onion and cook for 5 minutes. Stir in garlic, chillies, ginger, cumin, coriander, salt and black pepper. Cook for 2-3 minutes. Add the chicken and fry for about 5 minutes.
4. Add the chicken and fry for about 5 minutes each side until golden brown.
5. Stir in the tomatoes, saffron and water. Bring to the boil and cover and simmer gently for about 40 minutes until chicken is tender.
6. Scatter cooked onions and shallots on top, then cook for 10 minutes.
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