Ingredients
1 stephen ceideburg
250 ml custard apple puree
200 ml plain yogurt
3 tbsp caster sugar
1 olive oil
8 pieces chicken
3 large onions, sliced
4 cloves garlic, chopped
125 ml strong chicken stock
Directions
Mix together 250 mL custard apple puree (from 2 small to medium
custard apples or 1 large one), 200 mL thick plain yoghurt (a low-fat
variety is fine) and 3 tablespoons caster sugar. Set aside.
Heat a little olive oil in a large pan with a lid and brown 8 chicken
pieces.
Meanwhile, slice 3 large onions and chop 4 cloves of garlic finely.
Remove the chicken pieces from the pan and cook the onions and garlic
gently until golden.
Add 125 mL strong chicken stock and stir to deglaze the pan, return
the chicken to the pan, cover and simmer until the chicken is tender
and the juices run clear when the thickest portions are pierced with
a skewer - about 45 minutes to an hour.
Remove the chicken pieces to a serving dish. Add the custard apple
mixture to the liquid remaining in the pan, stir well and season to
taste. Heat the sauce but do not let it.boil. Pour over the chicken.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/25/93. Courtesy Mark Herron.
Servings: 4 servings
Chicken With Custard Apple Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
Written recipes as an idea can be observed back into ancient history, in truth as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just very basic hieroglyphic instructions for meal preparation.
Much later, in Roman times a man called Apicius created some documents which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, main course and dessert, something we still use today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example basil, rue and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including rosemary and coriander. These new foods and tastes created a torrent in recipe manuscripts, most of which are kept safe in private collections. When we get to the twentieth century, cooking publications were increasing in popularity due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Chicken With Custard Apple Sauce recipe.
