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pumpkin pie recipe
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CHICKEN IN SPICY SAUCE |
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Poultry |
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8 chicken thighs, skinned
1 can (8-oz.) tomatoes, drained
2 Tbsp. tomato paste
2 Tbsp. chili sauce
2 garlic cloves, crushed
1-inch piece fresh gingerroot, grated
1 Tbsp. garam masala
2 tsp. sugar
2 Tbsp. light soy sauce
juice of one lime
juice of one lemon
twists of lime peel
twists of lemon peel |
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Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times. Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed. Pour over chicken, cover and refrigerate for 2 to 3 hours to allow chicken to absorb flavors. Preheat oven to 375. Put chicken and the sauce in a roasting pan and cook, uncovered, for 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon. |
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