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Italian
recipes
Recipes from
Campania
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Recipes from
Morocco
Pea
recipes
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Pollo alla cacciatore
Hunter's chicken
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Lamb stew
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- 1 WHOLE CHICKEN
- 4 BAY LEAVES
- 1 TBSP ROSEMARY LEAVES
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped
- 2 CUPS RED WINE
- 1 SMALL CAN ANCHOVIES
- 3 TOMATOES, chopped
- 5 TBSP FLOUR
- 12 OLIVES, halved
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Add the bay leaves,
rosemary and garlic to the wine and marinate the chicken overnight.
Take the chicken out of the marinade, dry it and cover it with flour;
fry until brown on all sides. Put the chicken in an oven dish. In a
separate pan, stir fry the onion 3 minutes, add the tomatoes and stir
fry 5 minutes more. Add the anchovies and olives and some of the marinade
and add this sauce to the chicken. Cover the chicken and bake 1 hour
and 15 minutes in the oven at 180 degrees
Celsius.
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Stir fry the pepper and the onion 3 minutes in the
olive oil; add the lamb and fry until brown on all sides. Add the baharat,
1 1/2 cup water and salt and pepper to taste. Bring to the boil and
simmer for one and a half hour, check the water contents now and then.
Add the peas and simmer 15 minutes more. Sprinkle with coriander and
serve with rice and salad.
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