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     Re: Nat Vegan Food Month - 5   
     By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00   
      
   DD> Texas chauvinists will declaim proudly "There ain't no beans in Texas   
   DD> chilli!" Often whilst spooning more pintoes into their serving of red.   
      
   My sister introduced me to putting lentils in spaghetti, which i doubt is   
   a traditional Italian way to serve spaghetti, but i've taken a liking to   
   it.  Adds some vegetable fiber and protein to the mix.   
      
   DD> "Traditional Red Chili is defined by the International Chili Society as   
   DD> any kind of meat or combination of meats, cooked with red chili peppers,   
   DD> various spices and other ingredients, with the exception of BEANS and   
   DD> PASTA which are strictly forbidden. No garnish is allowed."   
      
   Makes me wonder what they are afraid of.  Are BEANS and PASTA all that good,   
   that it will throw a chili competition off kilter?   
      
   DD> Reference the beans scene from Blazing Saddles.  Bv)=   
      
   I remember watching that movie as a kid, and indeed your recipe title   
   brought it to mind.   
      
   p.s. I just re-read the echo rules and realized that I have been posting   
   UTF-8 encoded recipes, which is expressedly forbidden!  I will correct   
   that lapse in judgment.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chicken Curry From Reunion   
    Categories: African, Chicken   
         Yield: 4 Servings   
      
         4 cl Garlic   
         4    Whole cloves   
         4 tb Peanut oil   
         6    Whole chicken thighs   
         2 md Onions; small mince   
     1 1/2 tb Ground turmeric   
         2 c  Canned whole tomatoes with   
              - their juice; run through a   
              - blender until almost   
              - pureed   
       1/2 ts Dried thyme -OR-   
         1 ts Fresh thyme; if available   
         1 c  Water (approximate)   
              Salt and freshly ground   
              - black pepper   
       1/2 c  Fresh parsley; minced   
      
     Preheat the oven to 325?F.   
      
     Grind the garlic and cloves to a fine paste in a mortar and pestle.   
      
     On high heat, heat the peanut oil in a heavy, non-reactive oven-proof   
     skillet. Add the chicken, browning it well on both sides, about 10   
     minutes or longer. Add onions and cook until transparent, another 10   
     to 15 minutes, stirring constantly to prevent onions from burning.   
     Toss the turmeric and the garlic over the chicken and stir in. Cook   
     another 3 minutes. Add tomatoes and thyme, reduce the heat and cook   
     the tomatoes until bubbling. Stir the bottom of the pan to loosen any   
     browned bits.   
      
     Add water, salt, and pepper to the skillet, bring to a boil, cover,   
     and place skillet in oven. Cook about 45 minutes.   
      
     If sauce is still a bit too liquid, remove chicken to an oven-proof   
     serving dish, cover, and place in 200?F oven. Put skillet on a   
     burner turned to high heat and reduce the sauce until thickened.   
     Serve chicken, topped with lots of sauce and sprinkled with parsley,   
     sided with fluffy white rice.   
      
     Recipe by The Ethnic Paris Cookbook by Charlotte Puckett and Olivia   
     Kiang-Snaije   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
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