Braised chicken with vibrant flavours ~ pages 172-173
saffron threads soaked in tablespoon of boiling water, set aside
1/4 cup APF, sea salt, white peper
two whole chicken legs ie thigh and drumstick - bone in and skin on
oil for frying
ginger sliced, turmeric finely diced, garlic cloves crushed,
sea salt, carrots peeled and cut into chunks,
3 small roma tomatoes - leave whole.
bay leaves, palm sugar, fish sauce
finely sliced preserved lemon rind
4 dates - pitted and halved
1 red chili - bruised, ground cumin,
1 lime cut into quarters,
1/2 cup red wine, 1/3 cup sherry vinegar
juice of lime (squeezed over chicken before serving)
perfect paired with toasted country bread by Swiss Moments!
interesting flavours!
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I am cooking from Kylie Kwong's earlier book 'Heart and Soul'
from her TV cooking show days, which I enjoyed.
These are all I have collected, there are two more books that
are missing from my bookshelves!
and she is also available at FB!
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1 comment:
Wow, the flavours do sound vibrant! Looks delicious!
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