| | METHOD
|
|
| | Skin and chop the defrosted chicken thighs into medium pieces, taking the bones away and cutting off all the fat. Then add a generous amount of oil in the saucepan, allowing it to heat gently. Then carefully add the chicken to the hot oil, frying it gently on a low heat . Keep stirring the chicken to avoid burning, allowing it to brown and cook through evenly. Generally the chicken pieces should take about 5 minutes to cook.
|
|
| | Peel and chop all the vegetables into smallish pieces, and once completed, add them to the chicken. You also add the onions, garlic, peppers, mushrooms and apple, to the mixture as well. Stir well, adding extra oil if required. You should allow the vegetables to brown, but do not worry if they are still hard as they will soften later.
|
|
| | Once the vegetables are browned off, then add all the spices along with the whole can of Tin Tomatoes. Stir thoroughly, ensuring all the spices are mixed in well and that all the vegetables are mixed in well with the Tinned Tomatoes. You may want to add half a tin of cold water to the mixture if it is dry.
|
|
| | Allow to simmer until the vegetables are nice and soft and serve on a bed of rice (see sideorders) or with a side order of fries!
|
|
| | Enjoy!
|
|
| | 
| | | -- By Gwh � copyright --
| | | | | | |
Main Recipe Page
