By: Trinidad Guardian

Monday November 15,

ETHIOPIAN CHICKEN

This long simmered Ethiopian stew contains hard boiled eggs, which soak up the flavour and the aromatic spices. Nourishing and warming, it makes an unusual family meal, perfect for the rainy days. Serve with boiled rice or flatbreads and thinly sliced red onion rings.

INGREDIENTS 2 large onions, chopped
3 garlic cloves, chopped
Small piece fresh ginger, peeled and finely chopped
3lb chicken, cut into 8-12 portions
4 hard-boiled eggs
Cayenne pepper or hot paprika, to taste
Roughly chopped fresh coriander,
cilantro and onion rings to garnish
Flat bread or rice to serve
2 tbsp vegetable oil
3/4 cup chicken or vegetable stock
1 cup tomato paste 14oz chopped tomatoes
Seeds from 5 cardamom pods
1/2 tsp ground turmeric
Large pinch of ground cinnamon
Large pinch of ground cloves
Large pinch of grated nutmeg
Salt and black pepper, to taste

METHOD
• Preheat oven to 180 C. Heat oil in a large, heavy pan, add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1-2 minutes.
• Add stock and the paste and chopped tomatoes to the pan. Bring to a boil and cook stirring frequently, for about 10 minutes, until it has thickened, then season to taste.
• Transfer the mixture to a ceramic cooking pot and stir in the cardamom pods, turmeric, cinnamon, cloves and nutmeg.
• Add chicken in a single layer, pushing the pieces down into the sauce so they are completely coated. Cover the dish with the lid, place in the oven and cook for 1 hour.
• Remove the shells from the eggs, then prick them a few times with a fork or very fin skewer. Add to the sauce and cook for 30-45 minutes, or until the chicken is cooked thoroughly and tender. Season to taste with cayenne pepper or paprika.
• Garnish with coriander and onions rings and serve with flat bread or rice.

LEMON GRASS THAI RICE
This soft, fluffy rice dish is perfumed with fresh lemon grass and limes, and is ideal as a light vegetarian supper dish

INGREDIENTS
2 limes
1 lemon grass stalk
1 onion, chopped
Small piece of fresh ginger, peeled and finely chopped
4 tbsp chopped coriander (cilantro)
Sprig green onion (scallion), toasted coconut strips and lime wedges to serve
1 cup brown long grain rice
1 tbsp olive oil
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
3 cups vegetable stock

METHOD
• Pare the limes using a canella knife (zester) or grate them using a fine grater taking care to avoid cutting the bitter pit. Set aside the rind. Finely chop the lower portion of the lemon grass stalk and set aside.
• Rinse the rice in plenty of cold water until the water runs clear. Tip into a stainer and drain thoroughly.
• Heat olive oil in a large pan. Add onion, ginger,spices lemon grass and lime rind and fry gently over a low heat for 2-3 minutes.
• Add the drained rice and cook for 1 minute, then pour in the stock and bring to the boil.
• Reduce heat and cover the pan. Cook for 30 minutes, then check the rice. If it is still crunchy, cover the pan and leave for 3-5 minutes more. Remove pan from heat.
• Stir in the fresh coriander, fluff up the grains of rice, cover and leave for about 10 minutes. Garnish rice with a sprig of scallion and toasted coconut strips, and serve with lime wedges, if you like.

SPICED COCONUT CHICKEN
You need to plan ahead in order to make this luxurious chicken curry. The chicken legs are marinated in yogurt and spices before being simmered with chillies in coconut milk. Serve with rice or bread.

INGREDIENTS
4lb large chicken drumsticks
400ml coconut milk
4-6 large green chillies halved
3 tbsp finely chopped cilantro
Natural (plain) yogurt to drizzle

MARINADE
1 tbsp grated fresh root ginger
2 tsp finely grated garlic
7 tbsp natural (plain) yogurt
2 green chillies, seeded and chopped
Finely grated zest and juice of 1 lime
1 tbsp crushed cardamom pods
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Salt and black pepper, to taste
3 tbsp sunflower oil

METHOD
• Make the marinade. Place the cardamom, ginger, garlic, half the yogurt, green chillies, cumin, coriander, tumeric and lime zest and juice in a blender. Process until smooth, season and pour into a large glass bowl.
• Add chicken to the marinade and toss to coat evenly. Cover and let marinate in the refrigerator for 6-8 hours, or overnight if time permits.
• Heat oil in large, non-stick pan over a low heat. Remove chicken from marinade, reserving the marinade.
• Add the chicken to the pan and brown all over, then add coconut milk, remaining yogurt, reserved marinade and green chillies and bring to a boil.
• Reduce heat and simmer, uncover for 30 minutes. Check and adjust the seasoning if needed. Stir in the coriander, ladle into warmed bowls and serve immediately. Drizzle with yogurt