1 boiling fowl
1 medium onion, sliced
2 to 3 streaky bacon rashers, rinded and diced
225 g (1/2 lb) 1 cup peanut butter
1 tablespoon wholemeal flour
salt
pepper
1 medium onion, sliced
2 to 3 streaky bacon rashers, rinded and diced
225 g (1/2 lb) 1 cup peanut butter
1 tablespoon wholemeal flour
salt
pepper
for the rice
boiled rice
lemon juice
grated nutmeg
chopped parsley
lemon juice
grated nutmeg
chopped parsley
for the garnish
hard-boiled egg slices
bacon rolls
bacon rolls
method
1. Simmer the chicken in water to cover until it is tender. Drain, reserving the stock, and remove the skin and bones.
2. Skim the fat from the surface of the stock and put the fat into another saucepan.
3. Add the onion and bacon to the fat and fry until golden brown.
4. Add 450 ml (3/4 pint) of the reserved stock.
5. Mix the peanut butter and flour with a little more stock to make a paste and add to the pan with salt and pepper. Bring to the boil.
6. Put the chicken meat into a casserole and pour over the peanut butter mixture.
7. Cook in a preheated moderate oven 160°C (325°F) Gas mark 3 for 45 minutes.
8. Mix hot boiled rice with lemon juice, nutmeg and parsley to taste and arrange around the edge of a warmed serving dish.
9. Pour the chicken mixture into the centre and garnish with hard-boiled eggs and bacon rolls.
10. Serve with chutney, sliced tomatoes, currants, chopped almonds, diced beetroot and desiccated coconut.
2. Skim the fat from the surface of the stock and put the fat into another saucepan.
3. Add the onion and bacon to the fat and fry until golden brown.
4. Add 450 ml (3/4 pint) of the reserved stock.
5. Mix the peanut butter and flour with a little more stock to make a paste and add to the pan with salt and pepper. Bring to the boil.
6. Put the chicken meat into a casserole and pour over the peanut butter mixture.
7. Cook in a preheated moderate oven 160°C (325°F) Gas mark 3 for 45 minutes.
8. Mix hot boiled rice with lemon juice, nutmeg and parsley to taste and arrange around the edge of a warmed serving dish.
9. Pour the chicken mixture into the centre and garnish with hard-boiled eggs and bacon rolls.
10. Serve with chutney, sliced tomatoes, currants, chopped almonds, diced beetroot and desiccated coconut.
serving amount
serves 4 - 5
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
