Chicken di Peverelli

The secret to this delicious chicken recipe is the tandoori spice. Delicious!

• 1 large onon
• 6 cloves of garlic
• 2 tablespoons olive oil
• Flour to coat chicken
• Salt and pepper to taste
• 2 tablespoons Tandoori (or Barbecue Spice/Chicken Spice)
• 1 chicken (cut into portions and skin removed)
• 1 6 ounce tin of tomato puree (or 6 fresh tomatoes, chopped)
• 2 ribs celery
• 3 carrots
• 4 large potatoes

METHOD

Roughly chop onion and garlic. Heat oil in sauté pan and cook onion and garlic until softened.

Mix together flour, salt, pepper and tandoori spice.

Coat chicken pieces and brown with onion and garlic.

Chop tomatoes, celery and carrots. Add to pan with 3 cups water.

Cook over slow heat for about 1 hour.

Peel potatoes, chop into one inch dice, and add to chicken.

Cook until tender (1/2 hour).

Mix left over flour mixture with a little cold water, and stir into pot to thicken gravy.

Serve with rice or polenta.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Eric Peverelli

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