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MEAT

Jeera chicken Sweet and

THE ROASTED CUMIN POWDER sour chicken
ADDS A SPECIAL ZING
THE CONTRASTING TASTES OF SWEET
AND SOUR SENDS YOUR TASTEBUDS
Preparation time: 10 minutes
Cooking time: 20 minutes INTO AN OUTRIGHT FRENZY
Serves 4-6
Preparation time: 1 tsp fresh garlic
You will need: 10 minutes 2 whole tomatoes frozen
Cooking time:
½ cup sugar
1 chicken (approximately 1kg) 15 minutes 1 tsp salt
3 tbsp cooking oil Serves 4 6 tbsp brown vinegar Marinated
2 cinnamon sticks 2 tbsp tomato sauce
2 cloves 1 can sliced pineapple
1 tsp cumin seeds You will need: 1 green pepper sliced spare ribs
2 large onions sliced 3 chicken breasts 1 red pepper sliced
2 tsp salt 3 tbsp corn flour 1 tsp paprika
1 tbsp fresh crushed ginger 2 tbsp cooking oil 1½ cups water
1 tbsp fresh crushed garlic SERVE THESE JUICY, TENDER RIBS WITH HOT CHIPS AND A FRESH SALAD
1 tbsp fresh crushed green chillies
2 tsp garam masala
2 tsp coriander powder Method Preparation time: 10 minutes 2 tsp mixed herbs
3 tsp roasted cumin powder 1 Slice the chicken breasts into thin strips and coat Marination time: 2-3 hours 1 tsp salt
Freshly chopped coriander to garnish with 2 tbsp corn flour. Heat oil in a pan and add garlic Cooking time: 30 minutes 4 tbsp apricot jam
and shallow fry the chicken strips for 2-3 minutes. Put Serves 4 4 tbsp vinegar
to one side. 2 tbsp tomato sauce
Method 2 Remove the skin from the tomatoes by dipping You will need: 2-3 tbsp worcester sauce

1 Cut the chicken in pieces and thoroughly them in hot water and slice them. Remove seeds. 1 rack of pork ribs (1.5kg)
wash in a vinegar and water mixture to remove
the blood properly. 3 To prepare the sauce, heat 1 tbsp oil and add the
skinned tomatoes. Add sugar, salt, vinegar and tomato
2 Heat the oil in a medium pan. Add cinnamon sauce. Cover pan and allow to simmer. Method
sticks, cloves, cumin seeds and onions. Fry until 1 Remove the flap and extra fat from the ribs and score all over with a sharp knife.
brown. Add the washed chicken to this and stir. 4 Add 1 cup water and mix. When mixed add the
sliced pineapple, the peppers and the paprika. 2 Boil the spare ribs in water, herbs and salt until cooked.
3 Add the salt, ginger, garlic and chillies, garam
masala, coriander powder and cumin powder 5 Dissolve 1 tbsp corn flour in ½ cup water and add 3 Prepare the sauce by mixing the jam, vinegar, tomato sauce and the worcester sauce.
and let it cook until the chicken releases water this slowly to the sauce. This will thicken the sauce.
and changes colour. Allow to simmer for 5 minutes. 4 Baste the prepared sauce over the ribs and leave for at least 2 hours.

4 Stir and let the chicken cook on a low heat for 6 Taste and adjust for sourness by adding more 5 Cook in a preheated oven at 160°C/325°F/Gas Mark 3 for about 30 minutes. You may have to add
10-15 minutes. vinegar. If it’s not sour enough, add sugar to sweeten. a little water if the sauce evaporates.

5 Taste and adjust for salt. 7 Add the chicken to the sauce and simmer for 2-3 6 Baste the ribs with the sauce during cooking and turn over several times.
minutes. Serve with rice.
6 Garnish with coriander and serve. 7 Serve with hot chips and salad.

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