Your Ingredients :
15 g (1/2 oz) butter
15 ml (one tbsp) vegetable oil
one medium onion, skinned & chopped
one garlic clove, skinned & crushed
five ml (one tsp) ground cumin
five ml (one tsp) ground coriander
giant pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (one tbsp) tomato puree
salt & pepper
30 ml (two tbsp) chopped fresh parsley
How to cook Chicken Wings with Tomato Sauce
Meaty small, chicken thighs make a nice, cheap midweek meal. The tasty tomato sauce is well spiced with cumin & coriander, & a pinch of chilli powder adds a pleasant heat without being fiery.
1. Push the onions to side of the pan, then add the chicken & brown on both sides. Stir in the tomatoes & the tomato puree & season to taste.
2. Heat the butter & oil in a immense frying pan, add the onion & garlic, cover & cook for four - five minutes, until the onion is softened. Add the cumin, coriander & chilli powder & cook for one minute, stirring continuously.
3. Bring to the boil, stirring continuously. Cover & simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley & serve immediately with boiled rice.
15 g (1/2 oz) butter
15 ml (one tbsp) vegetable oil
one medium onion, skinned & chopped
one garlic clove, skinned & crushed
five ml (one tsp) ground cumin
five ml (one tsp) ground coriander
giant pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (one tbsp) tomato puree
salt & pepper
30 ml (two tbsp) chopped fresh parsley
How to cook Chicken Wings with Tomato Sauce
Meaty small, chicken thighs make a nice, cheap midweek meal. The tasty tomato sauce is well spiced with cumin & coriander, & a pinch of chilli powder adds a pleasant heat without being fiery.
1. Push the onions to side of the pan, then add the chicken & brown on both sides. Stir in the tomatoes & the tomato puree & season to taste.
2. Heat the butter & oil in a immense frying pan, add the onion & garlic, cover & cook for four - five minutes, until the onion is softened. Add the cumin, coriander & chilli powder & cook for one minute, stirring continuously.
3. Bring to the boil, stirring continuously. Cover & simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley & serve immediately with boiled rice.
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