Chicken In Pine Nut Sauce
|Chicken portions||4 (Preferably Leg Joints)|
|Garlic||2 Clove (10 gm)|
|Sunflower oil/Corn oil||4 Tablespoon|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Tabasco sauce||3 Drop|
|Chilli powder||1 Pinch|
|Ginger nut biscuits||2|
|Seedless raisins||2 Ounce (50 Grams)|
|Pine nuts||3 Tablespoon|
|Freshly ground black pepper||To Taste|
The ginger nuts in this recipe thicken the sauce as well as adding extra flavour.
Fiery tequila gives a Mexican touch, but if this is not available, use sherry instead.
Skin the chicken joints.
Peel and finely chop the garlic.
Skin and chop the tomatoes.
Heat 2 tablespoons of the oil in a frying pan and add the chicken.
Cook steadily for 10 minutes, turning over once or twice.
Remove from the pan with a perforated spoon.
Heat the rest of the oil and add the garlic and tomatoes.
Cook fora few minutes.
Meanwhile, blend the chicken stock with the Tabasco sauce or chilli powder and pour over the ginger nut biscuits.
When these are slightly softened, mash them with the liquid, or sieve, or liquidize.
Pour this into the pan and stir to blend with the garlic and tomatoes.
Add the chicken joints and raisins.
Cover the pan and cook until the chicken is tender.
Finally add the tequila or sherry, the pine nuts and any seasoning required.
Heat for 2 minutes, then serve.