Chicken With Onions Recipe
Ingredients
| 1/2 cup ghee or substitute | ||
| Chicken tender | 1 Large | |
| 6 very small onions, peeled and left whole | ||
| Flour | 1 Tablespoon | |
| Boiling water | 6 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Mixed spices | 1 Teaspoon | |
| Lemon juice | 1/2 Cup (16 tbs) | |
Directions
Heat the ghee in a large frying pan, add the onions and chicken and cook until brown.
Remove the onions and set aside and transfer the chicken to a large pot.
Drain the ghee from the frying pan, leaving just enough to brown the flour.
Brown the flour, stir in the boiling water and simmer for a few minutes.
When the mixture is smooth pour it over the chicken.
Add salt, pepper and spices.
Cover and simmer on top of the stove or place in a 32S°F (160°C) oven and cook as a casserole.
Add the fried onions half-way through cooking time, i.e. after about 1/2—3/4 hour.
Stir in the lemon juice just before serving.
To serve, remove the onions and place them on a serv- ing platter.
Arrange the chicken pieces over the onions and pour some of the chicken juice over the top.
Accompany with Rice Pilaf.
Remove the onions and set aside and transfer the chicken to a large pot.
Drain the ghee from the frying pan, leaving just enough to brown the flour.
Brown the flour, stir in the boiling water and simmer for a few minutes.
When the mixture is smooth pour it over the chicken.
Add salt, pepper and spices.
Cover and simmer on top of the stove or place in a 32S°F (160°C) oven and cook as a casserole.
Add the fried onions half-way through cooking time, i.e. after about 1/2—3/4 hour.
Stir in the lemon juice just before serving.
To serve, remove the onions and place them on a serv- ing platter.
Arrange the chicken pieces over the onions and pour some of the chicken juice over the top.
Accompany with Rice Pilaf.
Chef
