Karl von Randow

Chicken Palomino

My oldest and only recipe. First devised 11th December 2002.

Ingredients

• Chicken thighs
• 2 onions
• 3 bay leaves
• 3 cloves
• 2 star anise
• 3 green cardamons
• 1 cinnamon stick
• Tumeric
• Coriander
• Red wine
• Kalamata olives
• Red chilli
• Tin of whole peeled tomotoes
• 6 mushrooms
• Sea salt
• Basmati rice

Method

Defrost chicken thighs.

Fry 2 onions in olive oil. Add 3 bay leaves, 3 cloves, 2 star anise, 3 green cardamons, 1 cinnamon stick. Fry for 5 minutes.

Add 3/4 tsp tumeric, 1 tsp coriander. Fry until golden brown.

Add red wine so it’s not too dry. Add 13 pipped kalamata olives.

Cut chicken thighs into 0.75cm slices and add. Add 1 tsp red chilli.

Stir quite a bit. Consider preparing the rice. Add a little more red wine.

Add 1 tin of whole peeled tomatoes.

Add 6 sliced mushrooms.

Put on the rice - best cooked with 1/2 tsp of tumeric.

Put a lid on and cook on medium for 10 minutes. Add 2 tsp sea salt.

Remove the lid, stir, and leave cooking with the lid off to boil off liquid to taste.