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Murog de Gama Recipe

   
 

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     Murog de Gama

Category   Entrees - Maindishes
Sub Category   None
Ingredients
2 1/2 to 3 pounds of chicken
1/2 teaspoon of black pepper
4 tablespoons vegetable oil
3/4 cup chopped celery
sugar and salt to taste
1/4 teaspoon ground red pepper
2 teaspoons freshly gound cumin
3 tablespoons distilled vinegar
1/4 cup tamarind puree
 
2 1/2 tablsppons chopped parsley
6 whole cloves
1/2 teaspoon of black peppercorns
1 1/2 teaspoon of salt
white flour for coating
Akhni stock
2 teaspoons of ground cinnamon
1 1/2 tablespoons ground coriander
2 teaspoons of tumeric
Instructions
Cut the chicken into pieces, wash in cold water. Dry well, put pieces in a deep bowl and sprinkle them with vinegar, 1 tsp of salt and ground pepper, turning pieces over to coat them evenly. Pour the tamarind puree over the chicken mix. Marinate 2hrs
Drain marinade from chicken into electric blender and blend on high for 1 minute. Coat chicken with flour. Fry over medium heat. Add parsley and cook for 30 seconds.Add 1/2 tsp. salt and fry for 5 minutes. Pour blender mixture and akhni stock.
Bring to a boil and then reduce heat to medium. Add 2 tsp. of sugar and salt to taste.
Simmer for 15 minutes and sprinkle with cilantro and turn off heat and cover for 5 minutes.


Originally Submitted 12/29/2006





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