Saute 3 onions sliced, with salt and pepper and evoo.
Add chicken cubed and lots of turmeric.
Add 2 -3 cups water, All Spice, 1/3 tsp cardomom, Nutmeg, More salt and pepper, and turmeric.
Let boil until chicken is done.
Serve over rice and top with toasted almond slices if desired.
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Asparagus Ribbon Salad with Crispy Chickpeas and Hot Honey
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Shaving asparagus into ribbons turns it into something completely different
— delicate, tender, and perfect for a big spring salad.
Continue reading Aspa...
5 days ago
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