- 1.5 kg Chicken cut into pieces
- 1 Onion finely chopped
- 3 Cloves of garlic finely chopped
- 4 Vanilla pods catted in half on the lenght
- 1 Sprig of fresh thyme
- ½ Teaspoon turmeric powder
- 2 Cups cream
- 1 Glas of Rum
- Extra virgin olive oil
Mix the chopped garlic with the turmeric, thyme leaves, salt and pepper. Cut the vanilla beans length-wise and remove the seeds. Heat the oil in a large frying pan, brown the chicken pieces, then add the chopped onion, reduce heat and let simmer for less than 5 minutes. Pour the mixture of garlic and turmeric, and after a couple of minutes add the vanilla seeds and two glasses of water. Allow to continue cooking until most of the liquid has evaporated.
Meanwhile, in another pan, pour the cream, the vanilla, the rum and let reduce to low heat. Season with salt and pepper. Transfer the chicken to a serving dish and add the sauce. Serve with boiled white rice and garnish with vanilla beans.
Recipe and image from www.naturemadagascar.com