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Overview
These are my favourite chicken cut to cook with - on the bone so heaps of flavour, but skinless and a neat size.
Hormone and antibiotic free.
The easiest recipe is one from our days of living in Fji:
Tumeric Chicken (serves 4 - 6)
1kg chicken cutlets
2 teaspoons tumeric
2 onions
1 can coconut cream
2 cups sweet potato, peeled and sliced
Method:
1. Place sliced sweet potato and onions on the base of a large casserole dish.
2. Place cutlets on top.
3. Mix tumeric and coconut cream and pour over the top of chicken.
4. Bake in a moderate oven (180 degrees) for 1 hour, covered. Remove lid and bak for a further 10 minutes.
Serve over rice with steamed greens on the side.
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