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Matoke peas with panfried roast chicken.#authors marathon
Matoke peas with panfried roast chicken.#authors marathon

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We hope you got insight from reading it, now let’s go back to matoke peas with panfried roast chicken.#authors marathon recipe. To cook matoke peas with panfried roast chicken.#authors marathon you only need 16 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Matoke peas with panfried roast chicken.#authors marathon:
  1. You need chicken wings
  2. Get chicken masala
  3. Provide black pepper
  4. Use garam masala
  5. Get garlic
  6. Prepare ginger
  7. Provide salt
  8. Take mala
  9. Prepare bananas(slightly boiled with skin)remove skin while fryin
  10. Provide boiled peas
  11. Provide carrots shredded
  12. Prepare green pepper
  13. Prepare large onion
  14. Use tomato puree
  15. You need Tomato paste
  16. Prepare Coriander
Steps to make Matoke peas with panfried roast chicken.#authors marathon:
  1. Rinse the chicken with vinegar, water n drain. Dry with paper towel.
  2. Make the marinade by mixing together all the spices, n mala.
  3. Pour over the chicken mix refrigerate for 1-4hrs or overnight
  4. Put on a nonstick pan to heat n drizzle a little oil.place the wings on the pan.
  5. Shake the pan occasionally to ensure that the meat is well sealed n Browning evenly.
  6. Use high heat until the meat is well browned.
  7. Reduce heat but do not cover.
  8. Cook until the meat is fully cooked.
  9. Remove from pan n set aside.
  10. For the bananas :- Fry the onions in the pan used to cook chicken since there's still oil but u can add a little.
  11. Add garlic until Browning.
  12. Add the tomato paste, tomatoes n cook until juicy.
  13. Add the peas,green pepper,salt n carrots. Add little water.
  14. Add the bananas n cook in low heat.
  15. I served with chicken

Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic. You may be able to find more information about this and similar content at piano.io. For the chicken, rinse the chicken breasts, pat dry and truss, if desired, with kitchen twine. Coarsely grind aniseseed brandy with peppercorns and spread over chicken. Roast the chicken for an hour and a half, or until the skin is golden-brown and crisp and the chicken is cooked through.

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