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 Recipe

This is the dish I will be preparing for the ORBIS Flying Eye Hospital team at a special dinner in Chittagong on Saturday, 26th November 2005. I have modified the menu to family size portions and this should 6-8 people depending on what other dishes you are preparing. I personally prefer to use chicken thighs because they have more flavour and, to reduce fat, you can prepare them skinned. The choice is yours.


Ingredients:

3lbs chicken pieces Seasonings:
* 1 teaspoon cinnamon
* 11/2 teaspoons turmeric
* 11/2 teaspoons chilli powder
* 11/2 teaspoons paprika
* salt and pepper to taste
* 3-4 tablespoons oil
* 1 large onion, halved then sliced
* 1lb carrots, peeled, halved and chopped
* 2 tablespoons chopped fresh garlic
* 1/2 cup water or chicken stock
* 1/4 cup fresh lemon juice
* 2-3 tablespoons honey
* 6 green chillis chopped
* 2 tablespoons chopped Coriander 		  
Murgh Orbis Masala      


Method:
1. In a small bowl or cup mix together the salt, turmeric, chilli powder, paprika, cinnamon and black pepper; rub into chicken pieces.
2. Heat oil in a skillet and brown the chicken pieces in batches, turning once only; transfer to a plate.
3. Leave some oil in the skillet and add in onions, chilli and carrots and 1/2 teaspoon salt and pepper to taste; cook over medium heat, stirring occasionally until onions are softened and just beginning to brown (about 8 minutes).
4. Add in 2 tablespoons garlic and cook for about 1 minute, stirring occasionally.
5. Return the chicken (skin sides up) to the skillet, tossing the onions and carrots around the chicken.
6. Stir the water or broth, lemon juice and honey together until blended, and add to the skillet; cook over medium heat, covered until chicken is fully cooked and the carrots are tender (about 25-30 minutes).
7. Top with fresh chopped coriander leaves and serve with plain rice.
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