Chicken in Gravy

INGREDIENTS:
• 2 tablespoons lemon juice
• 1 roasting chicken, about 5 pounds
• 2 cups water
• 3 to 4 leeks, white part only, cut into 1/2-inch pieces
• 2 medium onions, halved and sliced
• 4 medium carrots, sliced
• 4 ribs celery, sliced
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 1/4 teaspoon crumbled dried thyme
• 3 cups dry white wine
• salt and pepper to taste
• 1 green onion, thinly sliced

Method:
Sprinkle lemon juice over chicken; place chicken in a covered casserole or ovenproof Dutch oven with 2 cups water. Put over low heat to bring to boiling point.
Meanwhile, heat butter in a large skillet; add leeks, onions, carrots, and celery and sauté until leeks begin to turn yellow.
Add vegetable mixture to chicken with salt, pepper, bay leaf, thyme, and 1 1/2 cups of the wine. Cover and bake at 350° for 2 hours. Remove chicken; carve and arrange in a serving bowl. To broth, add remaining 1 1/2 cup of wine and reheat. Season the broth to taste and pour over chicken. Garnish with sliced onions.
Stewed chicken with leeks recipe serves 4 to 6.

Brain Curry

Ingredients:-

1 pound goat brains
¼ cup thin sliced onion
2 tomatoes
2 cloves garlic, sliced thin
1 teaspoon ground ginger
1 green hot chili, sliced open and seeds removed
1 tablespoon peanut or corn oil
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon sugar
½ green sweet bell pepper, sliced into long strips

Method:-

Steam the brains in a Stainless Steel steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside. Fry the onion, garlic, ginger and the whole chilli in the oil for two minutes. Add tomatoes,the curry powder, and stir well. Then add the salt, and stir for two minutes to blend the flavors. Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened. Serve with wheat handmade bread.