African Gold Coast Chicken Recipe
How often do you come across a good African Gold Coast Chicken recipe? You are fortunate enough to have just hit this page and found one. This African Gold Coast Chicken is so tasty that I cannot resist serving it as a Side Dish often. No other ingredient will make African Gold Coast Chicken taste so awesome than Chicken. It is one African dish which will never fail to impress you or your guests. This is an ideal dish to include in today's menu.
Ingredients
1 to 2 1/2 pound broiler fryer, quartered
1/2 tablespoon chili powder
1/2 teaspoon ginger
2 cups boiling water
1/4 teaspoon pepper
Juice of 1 lemon
2 tablespoons cornstarch
1 teaspoon salt
1/4 cup red wine
2 cups chopped onions
4 hard cooked eggs, shelled and quartered
1/4 cup vegetable oil
2 tablespoons tomato paste
Directions
Place chicken pieces and giblets in a 2 1/2 quart casserole; add boiling water, lemon juice, and salt.
Cover, cook in Radarange oven 10 minutes, turn dish 180° after 5 minutes cooking.
Pour chicken broth into a 2 cup measure.
Set chicken aside in a bowl, cover.
Add onions and oil to the 2 1/2 quart casserole; cook in oven 5 minutes, stirring halfway through cooking.
Stir tomato paste and seasonings into hot broth, smoothing out lumps, and add to onions in the casserole.
Cook in oven 3 minutes.
Stir.
Add cornstarch to red wine, stirring constantly to make a smooth paste, and add to hot chicken broth mixture.
Cook in oven 1 minute, stir well.
Add chicken pieces, spooning sauce over so that pieces are well coated.
Cover, cook in oven 10* minutes.
Turn dish 180° after 5 minutes cooking time.
Add eggs, warm in oven 1 minute more.
For the authentic touch, serve with fluffy hot rice and dry cottage cheese.
Cover, cook in Radarange oven 10 minutes, turn dish 180° after 5 minutes cooking.
Pour chicken broth into a 2 cup measure.
Set chicken aside in a bowl, cover.
Add onions and oil to the 2 1/2 quart casserole; cook in oven 5 minutes, stirring halfway through cooking.
Stir tomato paste and seasonings into hot broth, smoothing out lumps, and add to onions in the casserole.
Cook in oven 3 minutes.
Stir.
Add cornstarch to red wine, stirring constantly to make a smooth paste, and add to hot chicken broth mixture.
Cook in oven 1 minute, stir well.
Add chicken pieces, spooning sauce over so that pieces are well coated.
Cover, cook in oven 10* minutes.
Turn dish 180° after 5 minutes cooking time.
Add eggs, warm in oven 1 minute more.
For the authentic touch, serve with fluffy hot rice and dry cottage cheese.
