Chicken Rea from Tahiti (Chicken Turmeric)
2 chickens (2-1/2 pounds each), cut into serving pieces
3 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, finely minced
2 cups Coconut Cream
2 to 3 tablespoons turmeric
3 tablespoons vegetable oil
Salt and pepper to taste
4 to 6 servings
Sprinkle the chicken pieces with salt and pepper. Brown on all sides in a mixture of butter and oil. Transfer the browned chicken pieces to a Dutch oven with a close- fitting lid.
Add the onion and garlic to the skillet and cook
until the onion wilts. Spoon this over the chicken and cover. Cook over low heat
for about forty-five minutes to an hour until the chicken is fork tender.
Blend the coconut cream with the turmeric and pour the mixture over the chicken. Add salt and pepper to taste and bring
just to a boil. Do not boil, but serve piping hot.
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