Recipe courtesy of Marianna Åström-De Fina, an intrepid camper living in Sweden.
Serves 4. Read tips for dutch oven cooking.
3 tablespoons unsalted butter
1 broiler/fryer chicken, cut into quarters
1 medium onion, chopped
1 medium leek, finely sliced
2 cloves fresh garlic, chopped fine
1 tablespoon fresh ginger, chopped
2 medium-sized Granny Smith green apples, chopped
1 tablespoon curry powder
1 tablespoon garam masala
½ tablespoon cayenne powder
4 cups chicken broth
½ cup tamari sauce
1 tablespoon red wine vinegar
½ cup Marcona almonds
½ cup coconut flakes, toasted
Place the coconut flakes in a small sauté pan and toast until light brown. Set aside.
Prepare coals for Dutch oven to cook at 350 degrees. Arrange coals around the bottom of your Dutch oven and add half the butter.
Brown the chicken pieces until skin is golden.
Remove to a platter and set aside.
Add remaining butter to Dutch oven and sauté the onions, finely sliced leeks, garlic, and
ginger until onions are browned.
Add the apple and spices and cook until the spices release their fragrance.
Add the broth, tamari, and vinegar. Simmer 10 minutes.
Add the chicken pieces and almonds to the sauce and cover Dutch oven. Place six coals on top of Dutch oven and cook for 35 minutes or until chicken is done.
Serve topped with banana slices and toasted coconut flakes. Basmati rice and mango chutney are both wonderful accompaniments for this dish.
Recipe from Gourmet Girls on Fire.