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Full Online Book HomeLearning KitchenPoultry - Chicken - New Caledonia Bougna
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Poultry - Chicken -  New Caledonia Bougna Post by :cwdedes Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1564

Click below to download : Poultry - Chicken - New Caledonia Bougna (Format : PDF)

Poultry - Chicken - New Caledonia Bougna

1 Chicken
1 medium Yam
6 Tomatoes
2 medium Onions
3 cups Coconut Cream
Salt and pepper

Prepare banana leaves for wrapping food and light oven. Clean and wash chicken. Cut into serving sizes.

Peel, wash and slice yam into serving pieces. Arrange leaves for wrapping. Arrange food in layers of sliced yams, chicken, tomato and onions. Pour over coconut cream and sprinkle salt and pepper to taste. Wrap up bougna and tie securely. Bake in a hot oven for 1 1/2 hours.
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1 (5-1/2 pound) hen or chicken parts Water 2 onions, sliced 1 bell pepper, quartered 5 ribs celery Salt Black pepper Poultry seasoning 1/4 cup margarine 2 onions, chopped 1 cup chopped celery 1 bell pepper, chopped 2 pods garlic, crushed 4 tablespoons flour 1 (2 ounce) jar stuffed olives, sliced and drained 1 (4 ounce) can mushrooms, drained 2 tablespoons chopped parsley Worcestershire sauce to taste Tabasco sauce to taste 2 ounces red wine (optional) Romano cheese, grated 1 (2 ounce) jar chopped pimiento (optional) Cooked spaghetti 3/4 pound American cheese, grated * Simmer chicken approximately 2 hours until tender

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1 Medium Chicken, cut up 2 Inches of Tamarind Juice of 1 lime 1 White Onion 1/4 cup of Ghee (Clarified butter) 2 Cups of Basmati rice Spice paste for chicken: 2 Teaspoons Coriander seeds 1/2 Teaspoon Fennel seeds 1 teaspoon cumin 1 cinnamon stick 1 Teaspoon Star Anise, ground 1/2 teaspoon cardamom 2 cloves 6 Shallots 2 teaspoons grated ginger Spice Paste for rice: 2 Shallots 2 cloves garlic 1 Tablespoon grated ginger 1/2 teaspoon star anise, ground 1/4 teaspoon cardamom 1 cinnamon stick 1 clove Ghee 1/4 cups almonds, slivered and toasted 1/2 cup raisins Grind all spice paste