1 kg Chicken thighs, cut into pieces and rolled in plain flour
1 Brown onion, thinly sliced
2 cups Concentrated orange juice (can purchase frozen in supermarket)
1 cup Vegetable stock
60 g Dried Quandongs (I usually just grab a handful!)
2 Dessertspoons dried tarragon
Salt and Native pepperleaf to taste
Approx 1/2 cup oil for frying
1
Fry onion in pan and take out
2
Add flour coated chicken pieces to the pan and
3
Return onion to the pan
4
Add the orange juice and vegetable stock
5
Bring to boil, the turn heat to low
6
Add the quandongs and tarragon
7
Put lid on pan and cook on low for 40 minutes
8
Gently stir during cooking to ensure juices are distributed
9
Add seasoning to taste
10
Put into serving dish and serve with Coconut Rice and Broccoli
Ingredients
1 kg Chicken thighs, cut into pieces and rolled in plain flour
1 Brown onion, thinly sliced
2 cups Concentrated orange juice (can purchase frozen in supermarket)
1 cup Vegetable stock
60 g Dried Quandongs (I usually just grab a handful!)
2 Dessertspoons dried tarragon
Salt and Native pepperleaf to taste
Approx 1/2 cup oil for frying
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