[Sca-cooks] chicken in tomato lime sauce

[vicki shaw]

You can also do this with salmon or swordfish or mako shark - any whole fish
steaks....
Ingredients

  a.. chicken cut in pieces
  b.. about half a can of tomato paste
  c.. one small can of tomato puree
  d.. half a bunch (bouquet) of very finely chopped parsley
  e.. juice of five or more limes (depends on how juicy they are.  It is
good to roll them with your palm first on a cutting board to loosen the
juices before you slice them)
  f.. a few slices of fresh ginger if you can get it (peel the skin first),
or else about a half tsp of powdered ginger
  g.. about four or five plump cloves of finely chopped garlic
  h.. half tsp of cumin powder
  i.. olive oil
  j.. pinch of paprika
  k.. salt and pepper
  1.. Put the chicken pieces in baking pan and baste with a little olive oil
to moisten, and put in preheated oven
  2.. In a medium to large bowl, mix all the ingredients for the sauce.
  3.. If you have a food processor, use it first to chop the garlic, ginger
and parsley, then add those to the tomato paste and sauce in the bowl with
the lime juice, the cumin, the paprika, and the olive oil
  4.. Be generous with the olive oil (about a quarter of a cup or maybe a
little more to loosen the sauce)
  5.. When the chicken is ready to be turned over, turn it and now pour the
sauce over all the pieces, turning them around so all sides get covered in
the sauce.
  6.. Finish cooking the chicken and eat!!!
  7.. this is good to eat with a nice crusty French baguette or Italian
bread to wipe up the sauce on your plate.  You could also have it with rice.
Let me know if you make it and how it comes out

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net
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