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home > recipes > meat > djej bil einab
from New York, USA Djej Bil Einab Simple. No salt either. I made this for dinner yesterday with couscous cooked with cashews and salt free beef broth and pepper. DJEJ BIL EINAB (Chicken with Grapes) North Africa source: North African cooking serves 4 2 inches fresh ginger 1 teaspoon ground cinnamon 4 chicken legs 1/4 cup sweet butter 1 tablespoon olive oil 9 oz green seedless grapes, halved. 1/8 teaspoon ground cinnamon (if desired) 1/8 teaspoon ground ginger(If desired) 1 tablespoon Corn starch Salt (optional) Squeeze the ginger in a garlic press to extract the juice, then mix with the cinnamon. Rub into the chicken and leave in a cool place for 2 hours or overnight. Heat the butter and oil in a heavy skillet or Dutch oven that can go into the oven. Cook the chicken till well browned. Add the grapes, cover and bake in a 375 deg oven for 40 minutes or until tender. Turning the chicken half way and basting at least twice. The grapes make the liquid. For the sauce. Remove chicken pieces, add some of the hot liquid from the Dutch oven or skillet, to 1 tablespoon of corn starch. Mix in the 1/8 teaspoons of ginger and cinnamon and mix the paste into the hot liquid. Simmer only till the sauce starts to thicken and then spoon over chicken. note: You can broil instead of pan browning. You can also use ground ginger and cinnamon with a tablespoon of oil or water added to rub the chicken. Leig@aol.com http://www.geocities.com/Heartland/Meadows/3658 (My home page) http://search.dejanews.com/profile.xp?author=leig@aol.com (collection of recipes and articles)

Djej Bil Einab


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(posted May 5, 1999)

from
New York, USA

Djej Bil Einab

Simple. No salt either. I made this for dinner yesterday with couscous cooked
with cashews and
salt free beef broth and pepper.
DJEJ BIL EINAB (
Chicken with Grapes) North Africa
source: North African cooking
serves 4

2 inches fresh ginger
1 teaspoon ground
cinnamon
4
chicken legs
1/4 cup
sweet butter
1 tablespoon
olive oil
9 oz
green seedless grapes, halved.
1/8 teaspoon ground
cinnamon (if desired)
1/8 teaspoon ground ginger(If desired)
1 tablespoon
Corn starch
Salt (optional)

Squeeze the ginger in a
garlic press to extract the juice, then mix with the
cinnamon. Rub into the chicken and leave in a cool place for 2 hours or
overnight. Heat the
butter and oil in a heavy skillet or Dutch oven that can
go into the oven. Cook the
chicken till well browned. Add the grapes, cover
and
bake in a 375 deg oven for 40 minutes or until tender. Turning the
chicken half way and basting at least twice. The grapes make the liquid. For
the
sauce. Remove chicken pieces, add some of the hot liquid from the Dutch
oven or
skillet, to 1 tablespoon of corn starch. Mix in the 1/8 teaspoons of
ginger and
cinnamon and mix the paste into the hot liquid. Simmer only till
the
sauce starts to thicken and then spoon over chicken.
note: You can
broil instead of pan browning. You can also use ground ginger
and
cinnamon with a tablespoon of oil or water added to rub the chicken.

Leig@aol.com
http://www.geocities.com/Heartland/Meadows/3658 (My home page)
http://search.dejanews.com/profile.xp?author=leig@aol.com (collection of
recipes and articles)



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from Missouri, United States wrote:3  3

This recipe is excellent! It was wonderful to prepare and it was highly enjoyed by those who ate it.
5 starsNovember 30, 2001


 
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