You are at : Recipes

Pictures are a guide only and do not
accurately depict the final outcome.

Click here to see products relating to this recipe

Chicken Salmi by Chris Li @cwisspy

Serving(s): 4
  1 kg of chicken drumsticks
  4 x cloves garlic chopped
  7 x cloves
  1 x large onion chopped
  3 x dry red chilli
  1.5 x tsp of five spices
  40 cl of red wine (Pinot Noir if available)
  1 x piece of ginger chopped (3cm approx)
  4 x tomatoes de-seeded and chopped
  2 x cinnamon stick
  4 x strand chopped coriander
  3 x large potatoes chopped in cubes
  4 x sprigs of parsley
  3 x sprigs of thyme
  2 x chopped coriander roots (Optional)
  Olive oil
  salt and pepper

  Once potatoes are peeled and cubed, pan fry them lightly in some olive oil.
  Put the dry chilli in a bowl and add some hot water.
  Sauté onion, garlic and ginger until garlic begins to colour
  Add the chicken drumsticks and cook for 2 minutes before adding the tomatoes.
  Cook for another 2 minutes.
  Add the cloves, parsley, thyme, coriander roots, five spice, cinnamon, salt and pepper.
  Squeeze the water out of the chilli and add to the mix.
  Add the potatoes followed by the wine.
  Allow to simmer for around 18-20 minutes with the lid on.
  Add half a glass of water and simmer for 25 minutes over low heat.
  Adjust seasoning if necessary.
  Before serving, chop the coriander strands and sprinkle on top.