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South African   -   Murghi Kalya (South Africa)   adapted from The African News Cookbook

  • 4 Chicken Breasts
  • 1 Medium Hot Chili Peppers -- chopped
  • 3 Tablespoons Unsweetened Coconut Flakes
  • 1 Teaspoon Cayenne
  • 1/4 Teaspoon Saffron
  • 1 Teaspoon Garlic
  • 1 Teaspoon Fresh Ginger Root
  • Salt -- to taste
  • 1/4 Cup Ghee Or Butter
  • 1/4 Cup Oil
  • 2 Medium Onions -- chopped
  • 1 Cup Yogurt
  • 1/2 Lemon Lemon Juice
  • 1 Medium Lime -- sliced
  • 1/4 Cup Almonds -- slivered
Directions wash chicken and drain in colander. set aside. In mortar and pestle, grind peppers, coconut and almonds. add mixture to cayenne, saffron, garlic, ginger and salt. In butter and oil, fry onions until golden brown. remove onion to bowl, saving the butter and oil. crush onions with back of spoon. add chicken, spice mixture, yogurt and lemon juice to onions. marinate for 30-45 minutes. put entire contents into large baking dish. pour butter and oil over mixture. lay lime slices across the top. cover with lid or foil, bake at 350 for 1 hour or until chicken is cooked. uncover for last 10 minutes and sprinkle with almonds.
Serves 4
Time to Make 0:00

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