Ingredients
| 3 |
FAIRTRADE Lemons |
| 25 ml |
Zaytoun FAIRTRADE Palestinian olive oil |
| to taste |
salt |
| to taste |
FAIRTRADE freshly ground black pepper |
| 8 |
chicken pieces |
| 3 |
medium onions (~400 gm) |
| 10 ml |
english mustard powder |
| 1 |
small red hot chilli pepper |
| 25 ml |
dark soy sauce |
| 2 |
bay leaves |
| 2 |
colourful sweet peppers |
| FAIRTRADE |
Sources
Fresh food
Lemons
Chili peppers
Herbs and Spices
Olive Oil
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Method
Preparation
Basics
Skin the onions and chop fine.
Zest and juice the lemons, discard pith and pips.
Skin and crush the garlic.
De-seed the red hot pepper and chop fine.
Marinade / Marinate Mix together the olive oil, lemon juice and zest, soy sauce, and mustard powder
with the chopped onion and bay leaf.
Put the chicken pieces in a bowl and pour over the marinade. Leave to marinate for a few hours or overnight.
Remove pith and seeds from the sweet peppers and chop into largish pieces.
Cooking
Remove the bay leaves, and put the chicken and marinade into a saucepan and cover with boiling water.
Bring to the boil, cover, and simmer for 30 minutes.
Remove the chicken pieces with a slotted spoon reserving the cooking juices. Brown the chicken under a medium to hot grill.
Meanwhile add the chopped sweet peppers to the saucepan and reduce the volume of the sauce by boiling off some of the liquid.
To serve
Season the sauce with salt and pepper as necessary.
Present the chicken pieces separately.
Present the sauce in a sauce bowl with a ladle.
Serve with couscous sultanas.
Variations
Vary the hot chilli spice to taste.
Add extra chicken if needed.
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