4 tbsp Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento, chopped
2 Large tomatoes, peeled, seeded, and chopped
2 tbsp Chili powder (or to taste)
2 1/2 cup Chicken broth
1/4 cup Slivered almonds
1/4 cup Raisins
1/2 tsp Cumin
1/4 tsp Nutmeg
1/4 tsp Ground cloves
1/4 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Sugar
Grated rind of 1 orange
2 Squares bitter chocolate, chopped
1/4 cup Light rum
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In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
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