Senegalese Chicken
Source of Recipe
Family Circle
Recipe Introduction
Since it's nearly word-for-word, this recipe reads like something out of "Cooking for Dummies", but it's worth a try.
List of Ingredients
1 whole chicken, about 3 1/2 lbs.
1 can (14.5 oz.) chicken broth
1 small onion, sliced
1/3 c. celery leaves
1 T. curry powder
1 1/2 t. salt
1/4 t. pepper
milk, as needed
1/2 lb. fine egg noodles
1 box (10 oz.) frozen peas, thawed
4 eggs
1 c. heavy cream
1 c. slivered almondsRecipe
1. Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover; simmer, turning chicken more than halfway through cooking, 45 minutes, until tender.
2. Remove chicken to platter. Strain broth into 2 cup measure; discard solids; skim fat from liquid. Add milk to broth if necessary, so broth measures a total of 2 cups.
3. Remove skin and discard. Remove meat from bones; discard bones. Cut meat into bite-size pieces. Place in large bowl.
4. Cook noodles according to package directions. Add peas during last 2 minutes of cooking. Drain well.
5. Heat oven to 325. Butter 2 1/2 quart rectangular baking dish.
6. Beat eggs slightly in medium-size bowl. Stir in reserved 2 cups chicken broth and the heavy cream. Add almonds and noodles to chicken mixture. Pour egg mixture over chicken; toss to mix. Pour into prepared dish, spreading evenly.
7. Bake in 325 oven 45 minutes or until top is lightly browned.
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