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Elaf: If you’re as crazy about cilantro as I am, you’ll love this recipe.
For mixing spices:
Pieces of cinnamon 1 cm long
1 teaspoon black pepper
2 teaspoons green cardamom
1 black cardamom
1 teaspoon coriander seeds
Half a teaspoon of fennel seeds
. Teaspoon cloves
Half a teaspoon of turmeric
1 bay leaf
For the chicken and marinade:
8 boneless, skinless chicken thighs
5 cm piece of ginger root, cut
1 large red pepper, minced
6 cloves garlic, grated
Juice of half a lemon or lime
1 teaspoon sea salt
To prepare the sauce:
3 large tomatoes
A large bunch of cilantro (reserve some leaves for decoration)
3 green peppers, grated
For the rest of the ingredients:
2 tablespoons olive oil
200 ml natural yogurt
Optional to apply: Green peppers cut into slices, green onions and lots of cilantro!
Mode of work:
Grind together all the ingredients for mixing the spices.
With a knife, on the chicken thighs cut open pieces, separated from each other.
Mix the ginger, garlic, lemon juice and sea salt with a little extra water until you get a smooth paste.
Rub the chicken, cover and leave to marinate in the fridge for at least an hour, preferably overnight.
To make the sauce, mix the tomatoes, coriander and pepper with a little water and some spices until smooth.
When you are ready to cook, heat the oil in a large skillet.
Coat the chicken with the marinade, making sure the spices find their way into the chicken thigh pieces for a better seasoning. Allow to dry.
Fry the chicken until it is fried on all sides, add the minced pepper and continue to fry – this should take about 10 minutes.
Pour the sauce and continue to cook for another 10 minutes over medium-low heat. Stir regularly.
When the sauce is cooked, separate from the oil.
Add the milk and cover.
Simmer for another 10 minutes, until chicken is fully cooked.
Sprinkle with canned cilantro leaves and some sliced green peppers for more heat, if desired.
note: The sauce is also delicious with salmon.