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4
servingsMedium
Published 1966
Sauté the chicken in the butter and oil until golden. Transfer the chicken to a heatproof casserole.
Brown the onions in the same skillet in which chicken cooked and stir in one-half cup of stock. Pour this mixture over the chicken. Add the garlic, salt and pepper to taste, pepper flakes, turmeric, coriander, cuminseed, cloves, cinnamon stick, bay leaf