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Colours The African Chicken Delight by Chris Jacob
Welcome to the Gourmet Chicken Series. Today we bring you Moroccan Chicken. ,Epimedium
Moroccan cuisine is considered as one of the most diverse cuisines around the globe. The reason is because due to Morocco;s interaction with the outside world throughout time. The cuisine of Morocco is a mix of Berber,L(+)-Tartaric Acid, Moorish,Papain, Middle Eastern, Mediterranean and African cuisines. The cooks in the royal kitchens of Fez,L-Tyrosine, Meknes,Glycine, Marrakech,Colours, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
Ingredients:
2 tbsp. butter
2 tbsp. vegetable oil
2 Broilerfryers cut into pieces
2 chopped medium onions
1 chopped clove garlic
1 cup ground almonds
1 tbsp. dried basil
12 tsp. pepper
12 cup honey
112 cups of chicken broth
2 tbsp. corn starch
1 lemon for juice
Method:
In a casserole heat butter and vegetable oil and brown chicken.
Season with salt and pepper and remove.
In the remaining fat cook onions and garlic until translucent.
Add next 4 ingredients,omega-3 Fish oil, cook over gentle heat stirring until well mixed.
Combine the broth and corn starch and add to the contents of the casserole over high heat.
Cook and stir sauce thickens.
Remove from heat and stir in lemon juice.
Replace chicken,Vitamin B6 supplier, spooning sauce over chicken.
Bake in covered preheat oven at 350º for 1 hour.
BON APÉTIT......
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06.01.2012 (4962 days ago)
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