TROTTIES CHICKEN ROSHNI INGREDIENTS 1.Two desert spoons of marmalade. 2.Two desert spoons of concentrated orange juice. 3.Two desert spoons of honey. 4.1/2 lime. 5.A tin of cheap tomato soup. 6.One onion. 7.One clove of garlic. 8.One sweet pepper. 9.A teaspoon of garam marsala. 10.A teaspoon of coriander. 11.One jalopeno pepper. 12.Two desert spoons of sweet chilli sauce. 13.A desert spoon of soy sauce. 14.One persimmon fruit. 15.A big chunk of cocomut cream. 16.A pinch of salt, fennel, and pepper. 17.Two desert spoons of white wine vinegar. 18.A fresh bay leaf. 19.1/2 cup of dried split yellow peas. 20.A cup of Italian pasta shapes. 24.Small pieces of raw frozen chicken. 25.A desert spoon of olive oil. 26.A lidded microwave bowl able to hold three pints. PREPARATION MARINADE : 1.Add the lime, fennel, marmalade, orange juice, honey, garam marsala, vinegar, bay leaf, olive oil, and pepper to the chicken. 2.Seal in a plastic bag or container the night before, and leave in the fridge. BROWN THE CHICKEN : 1.Place the chicken in the bowl, with the olive oil, and bay leaf. 2.On HIGH for two minutes, turn over, on HIGH for two minutes. 3.Take the chicken out, leave the olive oil. SAUCE : 1.Soak the peas for 15 minutes. 2.Chop the onion, garlic, sweet pepper, jalopeno pepper, persimmon, cocomut cream, put them into the bowl. 3.On HIGH for 10 minutes. 4.Add the tomato soup, coriander, sweet chilli sauce, soy, salt, peas, chicken, and marinade liquid. 5.On HIGH for 20 minutes. 6.Add the pasta. 7.On HIGH for 10 minutes. 8.Leave to cool in the microwave for 10 minutes.
Posted on: Fri, 12 Jul 2013 16:56:42 +0000