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Braised Chicken with Spices    HT  MC  120mins


Serves 4   Hot  Poultry   Vegetables Alcohol Main Course  Gluten Wheat Free  Eggless



1kg/2.2lb Chicken Pieces, halved
The Juice of 1 Lemon
2 tbsp Olive oil

2 tbsp Butter
120ml/4fl.oz. Dry White Wine (check manufacture)
675g/1˝lb Tomatoes, chopped
1 tbsp Tomato Paste
1 Large Cinnamon stick 
3 Whole Cloves
Salt and freshly ground pepper





1.  Arrange the chicken parts in mixing bowl add the lemon juice and rub into the chicken. Set aside.


2. Heat the butter and oil in a large saucepan until very hot. Add the chicken pieces and brown on all sides.


3. Meanwhile, place the wine in a small saucepan and bring to boiling point then pour over the chicken, shake the pan, and continue cooking over low heat for 5 minutes. 


4. Add the tomatoes, tomato paste, cinnamon, cloves, salt and pepper, mix well then cover and simmer over a very low heat for 1-1/2 hours, or until the chicken is tender and the sauce has thickened. Serve hot.





More Chicken Recipes  |  General Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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