I slightly adapted this recipe from Josephine Bacon and Jenni Fleetwood's "The African and Middle Eastern Cookbook". In the original recipe, this is a butter paste that you put under and over the skin of a chicken before you roast it. I had some chicken pieces that I'd cooked the day before, so I left out the butter, added chicken stock and turned it into a sauce in which I reheated the chicken. We had it with couscous and chopped vegetables roasted in olive oil and honey.
3 crushed garlic cloves
1 tsp ground black pepper
1 tsp ground turmeric
1/2 tsp ground cumin
1 tsp dried thyme
1 tbsp finely chopped fresh coriander
4 tbsp coconut milk
4 tbsp medium sherry
1 tsp tomato paste
salt & chilli powder
simple and tasty. the book is on auction online here!
we followed it up with a peach pie. I has stewed up some peaches a few days before. Just put them in a pie dish with puff pastry above and blow and added a tsp on cinnamon. mmm.....
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