100g peas
1 lemon
1 onion
2 cloves of garlic
Coriander
Parsley
1 teaspoon of grounded black pepper
1 teaspoon of grounded ginger
1 teaspoon of grounded turmeric
1 teaspoon of spice mix for Chicken
A pinch of nutmeg
Olive oil
Salt
Ingredients for the chicken livers and chicken gizzards;
Chicken livers
Chicken gizzards
1 onion
1 clove of garlic
Parsley
Coriander
½ teaspoon of grounded black pepper
½ teaspoon of grounded ginger
½ teaspoon of grounded turmeric
½ teaspoon of spice mix for Chicken
A pinch of nutmeg
Olive oil
Salt
Garnish;
Fries (French fried potatoes) or unpeeled and roasted almonds
6 Eggs
2 grilled and fried paprika’s (sweet peppers)
Olives
Preparation:
Rinse and clean the chicken. Rub the chicken with the lemon and set it aside for half an hour. Finely chop the onion, the garlic, the parsley and the coriander and place them in a bowl. Add a dash of olive oil and the herbs to this bowl and mix well. Marinate the chicken by rubbing this marinade underneath the skin of the chicken and stuff a little bit of this marinade inside the chicken. Tie the legs together with a thin rope. For the best results it is better to let the chicken marinate overnight.
Preparation:
Rinse and clean the chicken. Rub the chicken with the lemon and set it aside for half an hour. Finely chop the onion, the garlic, the parsley and the coriander and place them in a bowl. Add a dash of olive oil and the herbs to this bowl and mix well. Marinate the chicken by rubbing this marinade underneath the skin of the chicken and stuff a little bit of this marinade inside the chicken. Tie the legs together with a thin rope. For the best results it is better to let the chicken marinate overnight.
Fill a large pan with ¾ of water, add two tablespoons of oil to it and bring to a boil. After the water is boiled add the chicken and the peas to it. Let this cook for approximately 30 to 45 minutes and don’t forget to turn the chicken from side to side regularly.
Chop the onion and place it along with the chicken livers, the chicken gizzards, the garlic, the coriander, the parsley, the herbs and a little bit of olive oil in a pan and mix this together.
Let this cook on a low heat. When the mixture is almost dry add 1 cup of water to it and let it cook further.
When the chicken is cooked place it in a roasting pan. Brush the chicken with a little bit of butter and let the chicken roast in the oven until it has a golden brown colour at each side.
Grill the paprika’s (sweet peppers). Take the skin of the paprika’s, cut them into long strips and fry them in a pan with a little bit of olive oil and salt for a few minutes. Set the paprika’s aside.
Place the eggs in a pan with water en let the eggs cook. When the eggs are cooked, peel them and cut them into two pieces. Set the eggs aside. Fry the sliced potatoes and set it aside.
Place the chicken in a plate and add the chicken livers/gizzards mixture to it. And if you wish you can add extra sauce to the plate. Garnish with fries (or roasted almonds), paprika, olives and eggs.
