Chicken Kishk
Makes 4 to 6 servings
1 medium free-range chicken
4 onions, chopped (divided)
1 celery rib, chopped
2 sprigs fresh parsley
5 to 6 cardamom pods, cracked
Sea salt to taste
6 black peppercorns
2 tablespoons arrowroot
4 tablespoons natural yogurt
Juice of ½ lemon
1 tablespoons butter
2 tablespoons vegetable oil
2 garlic cloves, finely sliced
Place chicken in a large pan with one of the onions, the celery, parsley, cardamom, salt and peppercorns. Cover with water, bring slowly to a boil and simmer 1 to 1 ½ hours or until chicken is really tender. Remove bird carefully from pan. Discard the skin, remove the meat from the bones and set it aside. Return carcass to pan and continue to simmer bones another hour. Leave to cool slightly, then strain the stock and discard the bones.
Mix arrowroot with yogurt and lemon juice in a bowl, then gradually add 5 to 6 ladlefuls of chicken stock. Pour into a small saucepan and cook over gentle heat 10 to 15 minutes or until sauce has thickened considerably. Season to taste.
Meanwhile heat butter with oil and gently fry remaining onions with the garlic until golden. Stir mixture into yogurt sauce.
If you have a microwave, you can lay the pieces of cooked chicken in a serving dish, cover with the sauce and a lid and reheat 3 to 4 minutes on high. Alternatively, lay the pieces of chicken in a wide pan, cover with the sauce, and reheat very gently. Serve with rice and a green salad.
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