Biggles Recipes

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Fidel Castro - Chicken in a Casket

This has become one of Father Green's church-catering favourites.

I adapted this delicious recipe from a dish cooked by S.Puggioni of the island of Sardinia, Italy. In the regional dialect, the common or garden english pressure cooker is known as a "Casket".

If you don't have a pressure cooker, you could probably do this in a casserole but it's extremely quick and convenient if you do have a pressure cooker.

If you are going out to buy a pressure cooker specially, the Italian ones (eg Lagostina brand) are much better than the English type. They sell them in posh cook shops.

This recipe is also good with lumps of lamb instead of chicken.

Ingredients (serves 4):

  • olive oil
  • 2lb boneless chicken meat (preferably thigh meat) in small pieces
  • 2 medium onions finely chopped
  • 6 medium potatoes peeled and cut into medium sized pieces
  • flat-leaf parsley (crinkly parsley if you must)
  • salt and black pepper to taste
  • 4 cloves garlic, coarsely chopped
  • dried "birds eye" chillies
  • chicken stock (a cube if you must)
  • Fry the garlic and onions in the pressure cooker for a bit until they start to go soft.
  • Add the chicken and stir it round to seal.
  • Add about 1/2 pint of stock.
  • Add salt and black pepper.
  • Add 4 crumbled birds eye chillies.
    After handling the chillies, be sure to wash your hands carefully before touching any sensitive areas!
  • Add a good big handful of chopped parsley.
  • Put the lid on the pressure cooker. After the cooker has come up to steam, turn down the heat so that it is only hissing very quietly to itself and cook for about 20 minutes (if the heat is too high, it may burn on the bottom of the pan).
  • Serve in bowls with slices from a french stick.

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