This dish was easy to make and my Children really enjoyed it but I found that it lacked something. I think I’d add some garlic, herbs and some more lemon if I were to make it again. Don’t be put off by the color – it’s supposed to go that color due to the turmeric. Enjoy!
Adapted Recipe and Picture by Amanzi-Fundu
Ingredients:
4 x Chicken pieces, skinned
Rind and juice of 1 ½ lemons
1 x Red onion, skinned and chopped
1/2 Teaspoon dried Thyme
1 x Chicken Stock Cube, dissolved in 150 ml boiling water
1 ¼ cup milk
40 g plain flour
1 x Teaspoon Turmeric
Lemon slices and fresh parsley to garnish
Rind and juice of 1 ½ lemons
1 x Red onion, skinned and chopped
1/2 Teaspoon dried Thyme
1 x Chicken Stock Cube, dissolved in 150 ml boiling water
1 ¼ cup milk
40 g plain flour
1 x Teaspoon Turmeric
Lemon slices and fresh parsley to garnish
Method:
Add the Lemon Zest, Onion and Thyme.
Add lemon juice to stock and pour over the chicken.
Cover with foil and bake in the oven at 190°C for about 45 minutes until tender.
Keep chicken warm.
Keep chicken warm.
Transfer stock into measuring jug and add milk.
Blend the flour and turmeric with a little of the milk and stock mixture; gradually add all the liquid.
Whisk continuously over a low heat until sauce thickens.
Whisk continuously over a low heat until sauce thickens.
Garnish with lemon slices and parsley.
Serve with rice.
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