Quantities Units Ingredients 1 medium chicken breast 4 cloves garlic 1 medium shallot 1/4 cups olive oil 1/8 cups juice 1 tbsp sage 1 tbsp tarragon 1 tbsp fennel seeds 1 tbsp thyme 1 tbsp savory 1 tbsp lavender 1 tbsp basil 1 tbsp italian oregano 1 tsp black cardamom seeds 3 1/2 cups diced tomatoes 3 1/2 cups crushed tomatoes 1/2 cups red pepper puree Directions: 1. Preheat oven to 425º F. 2. Clean, de-bone and de-skin the chicken 3. Create marinade by combining olive oil, lemon juice and all of the spices. 4. Mince garlic cloves and shallot and add to marinade. 5. Marinate chicken for 3-4 and then transfer everything to a oven proof pot 6. Add crushed tomatoes, diced tomatoes and red pepper puree to the pot 7. Cook for 45 minutes in oven 8. Serve lightly seasoned with Celtic sea salt and pepper as well as generous sprinkling of parmesan cheese. Name of Dish Type: Ethnicity: Source: Contributor: Chicken Biryani M Middle-Eastern & Mother Yvonne Vincent Indian
Quantities 1 4 1 1/4 1/8 1 1 1 1 1 1 1 1 1 3 1/2 3 1/2 1/2 Units medium cloves medium cups cups tbsp tbsp tbsp tbsp tbsp tbsp tbsp tbsp tsp cups cups cups Ingredients chicken breast garlic shallot olive oil juice sage tarragon fennel seeds thyme savory lavender basil italian oregano black cardamom seeds diced tomatoes crushed tomatoes red pepper puree Directions: 1. Preheat oven to 425º F. 2. Clean, de-bone and de-skin the chicken 3. Create marinade by combining olive oil, lemon juice and all of the spices. 4. Mince garlic cloves and shallot and add to marinade. 5. Marinate chicken for 3-4 and then transfer everything to a oven proof pot 6. Add crushed tomatoes, diced tomatoes and red pepper puree to the pot 7. Cook for 45 minutes in oven 8. Serve lightly seasoned with Celtic sea salt and pepper as well as generous sprinkling of parmesan cheese. Name of Dish Chicken Biryani Type: M Ethnicity: Middle-Eastern & Indian Source: Mother Contributor: Yvonne Vincent