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African Gold Coast Chicken Recipe
|Broiler fryer chicken||2 1⁄2 Pound, quartered|
|Chili powder||1⁄2 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Red wine||1⁄4 Cup (4 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Hard cooked egg||4 , shelled and quartered|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
Serving size: Complete recipe
Calories 3639 Calories from Fat 2260
% Daily Value*
Total Fat 252 g387.4%
Saturated Fat 63.9 g319.3%
Trans Fat 0 g
Cholesterol 1817.3 mg
Sodium 3170.8 mg132.1%
Total Carbohydrates 77 g25.6%
Dietary Fiber 9.8 g39.3%
Sugars 21.8 g
Protein 246 g491.6%
Vitamin A 112.5% Vitamin C 133.3%
Calcium 36.5% Iron 87.5%
*Based on a 2000 Calorie diet
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.
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.