Читать книгу How To Cook 50 Cultural Recipes - Carsa Mehreen - Страница 8

500g fusilli

cold water

salt

large red onion chopped

frozen garlic cube

handful of sliced frozen mixed peppers

3 pinches of garlic pepper/garlic salt

3 pinches of rosemary/thyme/oregano/

fenugreek/paprika

crushed black pepper

5 chicken thighs/drumsticks

3 tbsp chopped tin tomatoes

1 tbsp natural greek yoghurt

handful of fresh chopped coriander

2 pinches of chilli powder

1/4 tsp mild curry powder

pinch of garam masala

cooking oil

1 tbsp of cream cheese (optional)

Add the oil to a baking tray, then add the chicken and put in the oven to cook on gas mark 6, for 1 hour or more. Thirty minutes into cooking time turn the chicken over and put back in the oven. If not cooked, after an hour leave until cooked. Take out the oven once cooked and let them cool a bit. Then break off the chicken from the bone and put on a plate, once done filter out any small bones among the chicken.

Add the pasta and 1 tsp salt to the saucepan, with enough cold water to just about cover it, put the hob on medium heat. Cook the pasta until tender, once cooked drain the water. Now add 3 tbsp oil to a non stick pan and heat for 30 seconds, add the onion, garlic, mixed peppers, all herbs, garlic salt, garlic pepper and sprinkle over crushed black pepper, fry until golden brown.

Then add the chicken, stir in well and fry for 1 minute, stirring now and then. Now add the chopped tomatoes, yoghurt, coriander, chilli powder, curry powder and garam masala and cook for 2 minutes. Add the pasta and cream cheese to the chicken and cook a further minute, stirring continuously. Finally turn heat down to simmer for 30 seconds, stir occasionally.

Serves 3-4