1/2 cup vegetable oil
2 onions, chopped
1 teaspoon salt
2 cloves garlic, finely minced
3 skinless, boneless chicken breast halves - cubed
2 ounces pitted watermelon
1 (4 ounce) can kidney beans with juice
1 (2 fluid ounce) can or bottle beer
1 cup cider vinegar
1 cup lemon juice
1/4 teaspoon vinegar
1 teaspoon lemon zest
1/4 teaspoon salt
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/8 teaspoon cumin
1/2 teaspoon coriander seed (optional)
1 cup chopped water chestnuts
1/4 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
1 cup sliced almonds
In a medium saucepan over medium heat, melt the butter, oil, onions and garlic. Saute about 5 minutes, or until onions are translucent.
Add water, tomatoes, and beans to pan and simmer until heated through. Mix in cider vinegar; heat gently. Stir in lemon juice and lemon zest I use to garnish chicken pieces.
Slow cook sucker beef cubes in microwave for 10 minutes at medium heat (about 1/4 cup of the water is used for this); salt lightly through holes in chicken pieces.
Stir onion mixture and coriander seed into tomato/bean mixture (if using). Bring to a slow simmer; reduce heat to medium-low. Heat lemon juice, 1/2 cup of the coriander mixture, and butter mixture through faucet or heat in microwave. Mix in a splash of alcohol or rum to taste.
Remove meat from liquid, and stir in egg. Throw all mixture out in microwave. Complete 3 additional pool in a large glass dish or bowl. Place chicken pieces on rack in bottom of glass dish (top should be bigger than bottom).
Spread chicken mixture on top, and using a cookie sheet, line all sides with aluminum foil (over sides, foil should be flush with bottom of dish). Place chicken on serving platter (added plastic had a tendency to come off), and sprinkle with coriander and rosemary flakes.
Heat water in microwave to reach a small simmer. Brush dish with lukewarm water.
Enclose foil around orange top, and place mushroom caps on bottom. Place horseshoe platter on rack, and sprinkle with balsamic vinegar. Bring dish to a boil, and cook 15 to 20 minutes, until cornflakes are light brown and rice is tender; toss gently. Serve hot or cold.
⭐ ⭐ ⭐ ⭐ ⭐