The inaugural Syrian Chicken was served some years back in celebration of a special occasion. There is quite a bit of work and time involved. Hence, I only cook it once in a blue moon. The chicken pieces (preferably boneless thigh meat) are marinated with powdered cumin, tumeric, flour etc., browned first and then simmered slowly in a broth made up of stock, honey, lemon juice, white wine etc.
The capsicums were grilled only briefly to retain its crunchiness.
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