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Chicken marag
Method
- Heat oil a pan and fry the onions and garlic until transparent.
- Add the almonds, baharat spice, ginger, turmeric, chilli powder and hot green pepper if used. Stir fry for 1 min.
- Add the chicken pieces and fry until brown on all sides.
- Add the raisins, chopped tomatoes, lemon juice and one cup of water or stock. Bring to a boil.
- Add salt and cinnamon.
- Reduce heat, cover and simmer gently for 1 hour.
- Serve hot with vermicelli rice.
Ingredients:
1 kg. chicken breast, boneless, skinless and cubed
2 large onions, finely chopped
4 cloves garlic, crushed
1 hot chilli pepper, minced (optional)
4 tomatoes, peeled and chopped
2 tsp. baharat spice
1 tsp. fresh or ground ginger
½ tsp. chilli powder
1 tsp. turmeric powder
Fresh lemon juice to taste
1 piece cinnamon stick
½ cup raisins
½ cup almonds
Salt to taste
Water or chicken stock
2-3 tsp. oil
1 kg. chicken breast, boneless, skinless and cubed
2 large onions, finely chopped
4 cloves garlic, crushed
1 hot chilli pepper, minced (optional)
4 tomatoes, peeled and chopped
2 tsp. baharat spice
1 tsp. fresh or ground ginger
½ tsp. chilli powder
1 tsp. turmeric powder
Fresh lemon juice to taste
1 piece cinnamon stick
½ cup raisins
½ cup almonds
Salt to taste
Water or chicken stock
2-3 tsp. oil
RECIPES BY REHANA KHAMBATY
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