3-3 1/2 lb chicken
1-2 cloves garlic, chopped
2 oz margarine
1-2 onions, chopped
4 tbsp chopped eschalot
4 tbsp chopped celery
1 oz flour
3/4 pt stock made from the chicken giblets
or 1 chicken stock cube
1 tsp Chinese or soy sauce
1 tsp tomato ketchup
pinch of nutmeg
1 small pineapple, sliced
2 large tomatoes, skinned and chopped
chopped parsley to garnish
1 Clean and wash the chicken in a solution of lemon juice or vinegar
2 Dry the chicken on a clean towel.
3 Joint the chicken.
4 Season with salt, pepper and a little of the chopped garlic.
5 Heat the margarine in a frying pan without browning.
6 Fry chicken until slightly brown, cooking legs and breast first.
7 Remove chicken from pan and place in an ovenproof dish.
8 Skim off any brown bits from the pan.
9 Add chopped onion, garlic, eschalot and celery and fry.
10 Blend in flour, stock, Chinese or soy sauce, tomato ketchup and
nutmeg. Pour over chicken. Cover with lid or foil.
11 Place dish in oven at 400 degrees and cook for 20 minutes.
12 Remove lid, arrange sliced pineapple and chopped tomatoes on top
and leave to cook uncovered for a further 15 minutes.
13 Decorate with chopped parsley.