Recipe - Koshian

SEDGWICK; (XPST31A
3 tablespoon Oil
4 md Carrots; clean / shredded
2 md Onions; slice quite thin
3 Cloves Garlic; minced fined
1 One half tablespoon Fresh ginger; minced
Three fourths teaspoon Turmeric
1 One half teaspoon Salt
6 pound Chicken*
5 Cardamom pods; cracked
3 lg Bay leaves
1/3 cup Lemon juice
2 tablespoon Light brown sugar.

*(2 chickens) cut into 16 serving sized pieces (including the giblets).
Remove the skin and all excess fat. Heat One half of the heat. Add the shredded
carrots and cook for 2 to 3 minutes until wilted. Set aside. In another
large saucepan or casserole heat the other half of the oil adding the
onions turmeric; salt, garlic and ginger. Cook until the onions are
translucent (about 3 min) Now add the chicken and cook until all the
chicken flesh is white. This takes about 8 minutes while turning the
chicken occasionally. Then add 1 One half Cup of water, cardamom and the bay
leaves. Cover and cook for 15 minuted turning the chicken now and then. Now
add the carrots and cook for an additional 10 minutes. Stir in the sugar
and the lemon juice and continue cooking over moderately low heat for
another 10 min. until the meat is ready to fall off of the bones. This last
10 minutes should be done with the pot partially covered. Now uncover and
boil over moderately high heat until the liquid is almost evaporated (7 or
8 min). Season with additional lemon juice and sugar if desired.

I have never tried it myself but who am I to disagree with a beautiful
young lady who claims that it is delicious? She also says that she serves a
Hagafen Chardonnay from Napa Valley with this dish. Well Elaine thanks to
you and Marilyn I have learned much about an area that knew little. Mahalo
nui loa!!! Aloha......."Kapena" FROM: THEODORE SEDGWICK (XPST31A)
Posted to JEWISHFOOD digest V97 #328 by Nancy Berry nlberry@prodigy.net
on Dec 18, 1997