Ingredients
For the stock
1 chopped carrots in big
pieces
1 chopped onion in big pieces
1/2 celery chopped in
cubes
Parsley sticks
3 whole cardamoms
1/2 tea spoon whole black
pepper
1 tea spoon whole carnation
Salt
For the Chicken
1
½ kilo chicken approximately
¼ tea spoon Ground turmeric
¼ tea spoon
Ground cinnamon
Chili pepper (optional)
¼ tea spoon Ground dry
coriander
¼ tea spoon Ground cardamom
½ tea spoon whole black pepper
½
whole carnation
½ cup mashed tomatoes
1 Chopped potatoes in medium
cubes
1 Chopped colorful pepper in medium cubes
1 Chopped eggplants in
medium cubes
Method
For the stock
• Put water in
a pan and add chicken wings, carrots, onion, celery, parsley, cardamom, black
pepper, carnation and salt.
• Place over medium heat, cover but not
completely.
• Remove foam and leave to boil then reduce to low
heat.
For the chicken:
• Wash chicken well and cut in eight
pieces.
• Mix turmeric, cinnamon, chili pepper, dry coriander, cardamom,
little oil, in a pan, and then mix well until the mixture becomes like
paste.
• Put chicken pieces on the mixture and roll well until they are
covered completely. Set aside to marinate.
• Heat olive oil over medium fire
and add whole cardamom, whole black pepper and whole carnations.
• Add
chicken pieces and fry well from all sides.
• Add little stock and mash
tomatoes.
• Add vegetable pieces, season with salt, cover and leave until the
chicken is tender.
• Serve with vegetables.
