informationMagadip is best cooked ahead so that the flavours permeate the chicken flesh making it even more delicious. A cool cucumber salad is a good accompaniment. Add a large piece of bruised ginger and a small onion to the chicken stock to ensure a good flavour.
ingredients1.5 kg (3 - 3 1/2 lb) chicken, cut in quarters, or 4 chicken quarters
5 ml (1 tsp) sugar
30 ml (2 tbsp) coriander seeds
10 ml (2 tsp) cumin seeds
6 whole cloves
2.5 ml (1/2 tsp) ground nutmeg
2.5 ml (1/2 tsp) ground turmeric
1 small onion
2.5 cm (1 in) fresh root ginger, peeled and sliced
300 ml (1/2 pint) 1 1/4 cups) chicken stock or water
salt and freshly ground black pepper
boiled rice and Deep-fried Onions, to serve
method1. Cut each chicken quarter in half to obtain eight pieces. Place in a flameproof casserole, sprinkle with sugar and salt and toss together. This helps release the juices in the chicken. Use the backbone and any remaining carcass to make chicken stock for use later in the recipe, if you like.
2. Dry-fry the coriander, cumin and whole cloves until the spices give off a good aroma. Add the nutmeg and turmeric and heat briefly. Grind in a food processor or a pestle and mortar.
3. If using a processor, process the onion and ginger until finely chopped. Otherwise, finely chop the onion and ginger and pound to a paste with a pestle and mortar. Add the spices and stock or water and mix well.
4. Pour over the chicken in the flameproof casserole. Cover with a lid and cook over a gentle heat until the chicken pieces are really tender, about 45�50 minutes.
5. Serve portions of the chicken, with the sauce, on boiled rice, scattered with crisp Deep-fried Onions.
