COOKING FOR 1969 Spiced Chicken
(By CELIA TIMMS) Spiced Chicken is a flavour some dish for those who liki spiced food. It could be com pared with a bland curry. For six you will need:4 to 51b roasting chickei 1 carton Yoghurt 1 tablespoon paprika Salt 4 tablespoons vegetabh oil
1 medium onion 2 cloves garlic 1 bayleaf 4 teaspoon ground ginger 2 one-inch pices of stick cinnamon or j teaspoon cinnamon 1 small tin tomatoes Chicken stock Long grained rice Method: Disjoint chicken into 10 pieces. Mix yoghurt, salt and paprika together and marinate chicken pieces in this for at least one hour. Heat oil and add the grated onion and cook until lightly browned; add the chopped garlic, bay leaf, ginger and cinnamon. Continue cooking until onions are dark but not burnt then add the tomatoes. Stir and continue cooking for five minutes then add the chicken pieces and the marinade and one cup chicken stock (which can be made' from bouillon cube or powder).
Cover and cook over medium heat until meat is tender. Serve with plain boiled rice.
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https://paperspast.natlib.govt.nz/newspapers/CHP19690828.2.20
Bibliographic details
Press, Volume CIX, Issue 32078, 28 August 1969, Page 3
Word Count
182COOKING FOR 1969 Spiced Chicken Press, Volume CIX, Issue 32078, 28 August 1969, Page 3
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Acknowledgements
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