Waltman
Cadet
- Joined
- Nov 17, 2013
I did a search for this. My apologies if it has been posted already.
This is a very old recipe that made it's way to Georgia from the East Indies in the mid 1700s.
1 medium onion, 1 medium green pepper, chopped.
3 medium tomatoes, quartered.
1/2 teaspoon dried or 1 teaspoon fresh thyme.
1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper.
2 to 3 pound chicken cut into pieces.
1/3 cup butter, 1/2 cup raisins, 1/2 cup sliced almonds.
Put the flour, salt, and pepper in a paper bag. Shake to mix. Add a few pieces of chicken at a time and shake until well coated.
Heat the butter into a large frying pan on medium heat and add the chicken. Cook until golden then turn and do the same. Remove the chicken and set aside.
Put the onion, green pepper, thyme, and tomatoes into the pan and cook for about five minutes or until the onion is translucent, stirring.
Put the chicken back into the pan and turn heat down to very low. Cover and cook for 45 minutes.
Remove the chicken and keep warm on the serving platter.
Add the raisins and almonds to the pan, mix and simmer for 5 minutes, uncovered.
Pour the pan over the chicken and serve with or on white rice.
I....
Add some yellow pepper for color.
Toss some cayenne pepper into the bag with the coating mix not a lot maybe a quarter teaspoon, just enough to sting my tongue.
Add a chopped Habanero or a couple of chopped Jalepenos to the pan if its just for me, hot sauce on the side if shared.
Keep some stock or water handy in case you want to add some during the cooking time.
You can....
Use olive oil instead of butter.
Use any kind of fruit want to use with the almonds. Dates work fine. I've used dried apples and apricots, it worked fine. Same with the almonds, if pecans are what you like try them. Historically this is okay, as you used what was available to you at the time.
Hope this sounds good to you.
Walt
This is a very old recipe that made it's way to Georgia from the East Indies in the mid 1700s.
1 medium onion, 1 medium green pepper, chopped.
3 medium tomatoes, quartered.
1/2 teaspoon dried or 1 teaspoon fresh thyme.
1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper.
2 to 3 pound chicken cut into pieces.
1/3 cup butter, 1/2 cup raisins, 1/2 cup sliced almonds.
Put the flour, salt, and pepper in a paper bag. Shake to mix. Add a few pieces of chicken at a time and shake until well coated.
Heat the butter into a large frying pan on medium heat and add the chicken. Cook until golden then turn and do the same. Remove the chicken and set aside.
Put the onion, green pepper, thyme, and tomatoes into the pan and cook for about five minutes or until the onion is translucent, stirring.
Put the chicken back into the pan and turn heat down to very low. Cover and cook for 45 minutes.
Remove the chicken and keep warm on the serving platter.
Add the raisins and almonds to the pan, mix and simmer for 5 minutes, uncovered.
Pour the pan over the chicken and serve with or on white rice.
I....
Add some yellow pepper for color.
Toss some cayenne pepper into the bag with the coating mix not a lot maybe a quarter teaspoon, just enough to sting my tongue.
Add a chopped Habanero or a couple of chopped Jalepenos to the pan if its just for me, hot sauce on the side if shared.
Keep some stock or water handy in case you want to add some during the cooking time.
You can....
Use olive oil instead of butter.
Use any kind of fruit want to use with the almonds. Dates work fine. I've used dried apples and apricots, it worked fine. Same with the almonds, if pecans are what you like try them. Historically this is okay, as you used what was available to you at the time.
Hope this sounds good to you.
Walt
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