Ingredients
1 chicken, skinned & cut up
4 yams, cut into chunks, leave
1/4 cup rum, (optional)
2 raisins
1 onion, white or yellow
1/3 brown sugar, (to taste)
2 cinnamon
3 ground ginger
2 thyme
3 butter or margarine
1 approx 1/3 cup water
Directions
In oven casserole, put chicken. Pour rum over chicken. Let sit 10
minutes. Sprinkle with thyme. Pour in water. Place yams around
chicken. Sprinkle yams and chicken with cinnamon. Toss in raisins.
Sprinkle all with ginger and brown sugar. Cover and cook at 350
degrees for 1/2 hour. Uncover and check that gravy is covering meat.
Add water as necessary. Dot yams with butter or margarine. Re-cover
and cook another 1/2 hour or until yams are tender
Servings: 1 servings
Chicken Loreli Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
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It is actually possible to track the history of recipes way back into the distant past, in truth as far into history as early Egypt, and possibly even further. Interesting though that maybe, generally, these early records were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Moving on, there are two interesting recipe books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of the time. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused a surge in books on cooking, the majority of which still exist in private collections. During the following few centuries, the powerful families of Wesstern Europe tried to offer the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books are starting to become popular mostly as a result of better eduction, more free time and a general increase in wealth. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chicken Loreli recipe.
