Oriental Chicken with Creamy Sauce
25'
50'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Drumsticks
1 ½ κιλό Μπουτάκια Κοτόπουλο MIMIKOS
3 κ.σ. ελαιόλαδο
1 μεγάλο ξερό κρεμμύδι (ψιλοκομμένο)
2 σκ. σκόρδο πολτοποιημένες
1 κ.γ. τζίντζερ φρέσκο (τριμμένο)
1 καυτερή πιπερίτσα
400 γρ. ψιλοκομμένες τομάτες
400 γρ. κρέμα γάλακτος
αλάτι
φρεσκοτριμμένο πιπέρι
|
Για το μείγμα μπαχαρικών
1 κ.γ. μαραθόσπορο
2 κ.γ. σπόρους κύμινο
2 κ.γ. σπόρους κόλιανδρο
2 κ.γ. κουρκουμάς
Για το σερβίρισμα:
ρύζι μπασμάτι
ψιλοκομμένο μαϊντανό
Ingredients
For the spice mix
1 tbsp fennel seed
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp turmeric
For serving:
basmati rice
chopped parsley
1 ½ kilo MIMIKOS Chicken Drumsticks
3 tbsp olive oil
1 large dry onion (chopped)
2 cloves garlic mashed
1 tbsp fresh ginger (grated)
1 hot pepper
400 g chopped tomatoes
400 g milk cream
salt
freshly ground pepper
Preparation
Add the fennel and coriander seeds to a pot and toast them for 2 minutes without any fat to release their aromas. Grind them into a powder using a mortar and pestle. Then, add the turmeric and cumin.
In a blender, combine the onion, garlic, bell pepper, and ginger, and puree until smooth.
Preheat the oven to 180°C and place the rack in the middle for 50 minutes.
Heat olive oil in a pan. Sear the chicken pieces in batches until they are well-browned and have a crust on all sides. Place them in a baking dish with the skin side up.
Lower the heat, and in the same pot, add 2 tablespoons of olive oil, the spices, and sauté for 1 minute. Add the pureed vegetables and sauté for 5 minutes.
Add the tomatoes to the pan, along with the cream. Season with salt and pepper and let it come to a boil. Pour the mixture over the chicken thighs in the baking dish.
Bake for 50 minutes until the chicken thighs are golden brown (turning the chicken during cooking). Serve with plenty of basmati rice and chopped parsley.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
