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"Donna's Indonesian Chicken/Cornish Hens"

Take 2 to 4 cornish hens washed and cleaned - vegan substitute would be the 'chicken' chips which are dehydrated and have a flavor bouillion that you soak for days to soften and flavor

1/2 cup gluten free soy sauce

4-5 Tablespoons almond or peanut butter

1-1 1/2 carton box of chicken broth

Shelled tamarind pods about 12 dozen with strings pulled off

(do not remove pods)

2 cauliflowers washed and chopped

1/2 bag of large kale chopped

2 Tablespoons curry powder

2-3 Tablespoons of granulated garlic

1 large onion chopped and diced

1 teaspoon ground anise

1/2 teaspoon or less red chili powder

2-3 cans coconut milk

3-4 Tablespoons of coconut oil

1-2 packet to serve 6 to 8 people of thin rice noodles


After the cornish hens are washed and thawed; set aside. Get a large cooking stock pot/pot.

Take coconut oil and put on medium heat. Add the onions and spices (garlic, curry powder, anise, chili powder. Then after saute' til onions soft, add the cornish hens (cornish hens are like having to breasts of a regular chicken in comparison of size). Then add the soy sauce and chicken stock. Add the peanut/almond butter and coconut milk and med-high flame allow the chicken to immerse in the flavors...Oh yes!





Then take in a separate pot add 1 to 2 cups water and the shelled tamarind pods (Indian or farmer's markets). Remove shell and strings and put in the pot with pods untouched and cook til mushy. Take another clean bowl/pot and take the mushy tamarind parts out and press through a strainer to get some pulp to put in the cornish hens/chicken. Then take the rest of the boiled tamarind juice created into the cornish hen/chicken pot.

Cook about 35 to 45 minutes til cornish hen/chicken is falling off the bone and set aside.


Take a pot or tea pot to boil a full couple of pots of water and put the noodles in the glass tempered bowl of clean other pot and pour the boiled water in with the noodles and they wil soften in 5 to 8 minutes. If you are limited in space, take one packet at a time with a full pot of water. Strain the excess water and set aside.


If your taste likes more garlic, soy or chili. Add during the time the cornish hens/chicken is cooking. You can have your soy sauce and chili sauce if you choose.


Enjoy as this is all gluten free, dairy free, corn free. Be aware of the nuts in this mix. This is a hearty dish so it's great on a rainy or cold day or if you are not feeling up to par. Feed yourself and be vigilant in exploring ingredients all around the world.



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344 Candler Park Drive

Atlanta, GA, 30307

donnapeera@gmail.com

Tel: 404-435-3511