Sautéed Chicken with Cumin
Serving Size / Yield
Ingredients
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. cardamom
- 1 garlic clove, crushed
- pinch dry mustard
- salt
- pepper
- 1 chicken, cut in pieces
- 1/3 C. oil
- 2 lg. onions, chopped
- 1 tsp. flour
- 1 1/4 C. stock
- 1 Tbs. soy sauce
- 1 Tbs. tomato paste
- 3/4 C. mango chutney
- pinch cayenne
- 1 C. rice
- 2 Tbs. butter
- 1 green pepper, seeded
- 2 lg. tomatoes
- 1 C. shredded coconut
- 2 bananas
- 1 Tbs. lemon juice
Directions
Blend the spices, garlic, mustard, salt and pepper together and rub them all over the chicken pieces. Heat half the oil and sauté the onions. Sprinkle with any spices leftover from the chicken and cook for 1 minute. Add the flour and stir for 1 minute. Add the stock, soy sauce and tomato paste and simmer for 15 minutes. Strain and check the seasoning. Add 1 Tbs. mango chutney and a pinch of cayenne.
Preheat the oven to 400 degrees. In a skillet, heat the rest of the oil and fry the chicken until brown for 12 minutes, covered with a lid, turning the pieces over. Place the chicken in a casserole with the sauce. Bake for 20 minutes, basting with the sauce. Meanwhile, cook the rice in salted water for 20 minutes. Drain and wash to remove starch. Stir in the butter and keep warm.
Prepare the following sambals in separate bowls as accompaniments to the chicken. Dice the pepper, slice the tomatoes and place the coconut in a bowl. Slice the bananas and sprinkle with lemon juice to prevent them from turning brown. Put the remaining mango chutney in a bowl. When ready to serve, put the chicken in a dish, and place on the table with the rice and sambals.
