Like the Quick, Easy and Cheap Tuna Curry, this recipe originated in my cousin’s kitchen. The ingredients here are mere indications; do not hesitate to add or change the quantities according to taste and availability.
Ingredients for four:
2 onions, sliced
4 chicken thighs
2-3 garlic cloves, crushed
3 preserved lemons, sliced
4-5 peeled and sliced zucchini
1 pound fesh baby bell mushroom, sliced
1 can beer (my cousin uses lager, I prefer darker ales)
1 can pineapple, drained and cubed
1/é tsp hot red pepper
salt and pepper to taste
Sauté onions in olive oil in a large pot and add chicken thighs. Brown on all sides, lower the heat, add garlic and cover for 5-10 minutes.
Add the lemons, zucchini and mushrooms. Barely cover with beer, season, cover tightly and simmer for at least one hour. After one hour, add pineapple cubes. Cook for another 10 minutes.