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CHICKEN CALIFORNIA
2000 g chicken, cut up 100 g cornmeal 125 ml olive oil salt (to taste) 200 g onion, chopped 3 garlic cloves, chopped 1 tsp nutmeg 2 tsp cumin, ground 2 tsp coriander seed, ground 250 ml water 250 ml red wine 40 g chili powder (or to taste) 150 g almonds, blanched 200 g green olives cornmeal salt and pepper
Coat chicken with cornmeal. Saute in olive oil.
Add salt, onion, garlic, nutmeg, cumin, coriander seed, water, and red wine. Cover and simmer 45 minutes.
Add chili powder and simmer 5 minutes.
Remove chicken from pan; keep warm.
Add almonds and green olives to cooking juice. Thicken with cornmeal. Add salt and pepper. Pour over chicken
Serve with boiled rice ("serve with a salad of oranges and onions flavored with a little rosemary and beer to drink.").
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