Wednesday, 21 January 2009

Bacon chichen wrap

This recipe is the fruit of an improvised collaboration of 2 people around a set of ingredients and hunger! it is easy and relatively quick. Most of all, it was very tasty! Only thing, I'll conceed, it looks very messy!
- 6 thighs and drumsticks
- 6 slices of bacon (take the fat off)
- 1kg parsnips
- 1 big onion
- 1 apple
- 1/2 tsp cumin seeds
- 2 tspn paprika
- 1/2tspn chili powder
- 1/2tsp chili flakes
- 1 ttsp ginger powder
- salt and pepper to taste

In a steamer, cook:
- the meat in the bottom tier (for 30 min) and
- the parsnips (reserve one) cut in quarters in the top tier (for 15 minutes)In a blender, placed the peeled and chopped onion, apple and parsnip. Blend to a fine chopped, but not mushy. Then add the ginger, tumeric, salt, pepper and 1 tsp paprikaPlace the cooked parsnip at the bottom of an oven dish.
Stuff the onion mix in the skin of the chicken pieces, coat with the onion mix and hold in place by wrapping the bacon around it. deposit on the parsnips. put the rest of the mix around the pieces of chicken, and sprinkle the dish with the rest of the paprika. Place in the oven for 40 minutes then serve.
Source: collaboration on improvisation

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