Ingredients
-
-
1
-
250
-
1
-
2
-
1
-
1
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Naina’s Stuffed Chicken,This is today’s(and this week’s) winning recipe from the Thursday magazine. It was submitted by Naina and hence I honoured her recipe by naming it after her;),This was good, I served it with Couscous with Almonds #81993 and North African Spiced Carrots #109803, a good combination. “Microwave” should read “microwave with grill feature”, not an option I have on my appliance, so I baked in my oven, using broil to finish it off, which was easier for me than than frying it up in a pot. I will try this again when the season permits an excursion to our outdoor grill–it’s not so much that weather is a problem for us here, it just gets too dark too early to see the food!,This is today’s(and this week’s) winning recipe from the Thursday magazine. It was submitted by Naina and hence I honoured her recipe by naming it after her;)
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Steps
|
1
Done
|
Wash, Clean and Dry a Whole Chicken. |
|
2
Done
|
Apply Marinade on Top and Inside the Chicken. |
|
3
Done
|
Refrigerate For 5-6 Hours. |
|
4
Done
|
Boil the Mince and Potato in 1/2 Cup of Water. |
|
5
Done
|
Add Salt. |
|
6
Done
|
Allow It to Cool. |
|
7
Done
|
Heat Oil in a Skillet. |
|
8
Done
|
Add Onions and Fry Till Light Brown. |
|
9
Done
|
Add the Above Mentioned Masala For Stuffing. |
|
10
Done
|
Add Tomatoes and Cook Until the Oil Separates. |
