ZURI'S DRUNK CHICKEN
Source of Recipe
My pal Zuri, posted in Gail's Recipe Swap
Recipe Introduction
Zuri says: "Years ago I found this recipe in a newspaper
(South Africa). It was called Chicken El
Salvador. I have since made it many times
and it's always popular."
List of Ingredients
3 lbs chicken pieces
Flour to roll chicken in
2 generous cups dry white wine
Oil/butter
1 large onion, roughly chopped
4 large ripe tomatoes, skinned and chopped
2-3 large carrots, cleaned and cut into 2"
pieces
2 large potatoes, peeled, in chunks
Salt, pepper
1 cup drained, stuffed green olives
12 prunes, pips removed
3 cloves crushed garlic
Few dashes Tabasco or pinch cayenne pepper
4 bananas, cut into thick rounds
1 tsp thyme
3 Tblsp sugar
To finish, optional: chopped fresh parsley
and basil
Recipe
Marinate the chicken pieces in wine
overnight, in a glass or ceramic dish. Drain
and reserve wine. Roll the chicken pieces in
flour (which can be flavoured with dried
herbs if you like) and brown in olive
oil/butter on all sides. Add the onion,
potatoes, tomatoes, carrots and the reserved
wine. Cover and simmer for 30 mins.
Add olives and prunes and simmer about 10
mins.
Lastly, add the bananas and all seasonings,
(except parsley and basil). Simmer about 5 -
10 mins.
Be careful when you stir,to prevent fruits
breaking up. I shake over more flour
halfway, if the sauce seems too thin. (Or
add more wine if too thick). Taste for
seasoning. The dish improves upon standing
and can be made ahead, chilled in fridge and
reheated gently in oven. Sprinkle with the
chopped parsley and basil.
Serve with cous-cous (made with chicken or
vegetable stock) or rice, a mild green
vegetable such as green beans, and a salad.
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