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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Chicken Fricassé Share  Air Mauritius
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  1. 3 tablespoons oil,

  2. 2 big onions, sliced fine,

  3. 1 kg chicken with or without skin (cut into pieces),

  4. Salt & pepper,

  5. 3 chopped medium sized tomatoes,

  6. Thyme & chopped parsley,

  7. 1/2 teaspoon ginger/garlic mixture.

  8. Optional: chopped greens for decoration

chicken fricasse


  1. Heat oil and fry onion until transparent.

  2. Add chicken pieces, season with salt and pepper. Stir-fry until chicken pieces are lightly brown.

  3. Add tomatoes, thyme, chopped parsley and ginger/garlic mixture. Sprinkle over a little more salt and some water (half cup). Mix, cover and cook until chicken is tender and sauce is no longer watery (or to desired consistency).

  4. Serve with rice and chutneys.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.