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Honey nut chicken

 

Enchilada
  • 1 WHOLE CHICKEN, in pieces
  • 1 CUP YOGURT
  • 100 GRAM BUTTER
  • 50 GRAM HONEY
  • 100 GRAM UNSALTED NUTS, chopped
  • 75 GRAM SELF RAISING FLOUR
  • 1 TBSP CAYENNE PEPPER
  • 1 CLOVE GARLIC, MINCED
    •
 
  • 8 TOMATOES, peeled and chopped
  • 1 ONION, chopped
  • 2 RED CHILLIES, chopped
  • 1 CLOVE GARLIC crushed
  • 50 GRAM MINCED BEEF
  • 1 CUP CREAM
  • 50 GRAM PINE NUTS
  • 2 EGGS
  • 100 GRAM CHEESE, grated
  • 4 TORTILLAS
    •

Put the chicken in yogurt for one hour. Mix the flour with garlic and cayenne pepper and roll the chicken through the flour. Deep fry at 175 degrees until golden brown. Melt the butter, add the nuts and honey and cook five minutes. Pour this sauce over the chicken.

Puree tomatoes, onion, garlic and chillies in the food processor. Simmer the puree for a few minutes over a low fire. Mix the cream and the eggs and stir this into the tomato sauce. Heat slowly until the sauce thickens. Fry the mince beef separately and add to the tomato sauce. Divide this mixture over the tortillas and roll them up. Sprinkle the grated cheese on top. Bake 20 minutes in the oven at 180 degrees Celsius.