Herb Of The Week - Cleavers - Recipe - Spicy Chicken and Goosegrass

[Guest guest]

Goosegrass is another common name for cleavers ...

 

I haven't tried this recipe, but it sure does look good, and much more

appealing to the pallet that raw cleavers - as I find cleavers to be too

scratchy (like a cat's tongue to just add to salad (in fact list mate

Nikie Brown and I were discussing that today - God/dess bless her dog

who is eating it up all over her yard *lol*)

 

*Smile*

Chris (list mom)

 

http://www.alittleolfactory.com

 

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http://www.countrylovers.co.uk/wildfoodjj/clevchik.htm

 

SPICY CHICKEN & GOOSEGRASS

 

An almost dry curry - with a consistency a bit like sag aloo but with

meat instead of potato - and with a lovely tomato edge. It's an ideal

way to deal with goosegrass leaves which have little taste.

 

½ -1 cup chicken - cubed

1 garlic clove

1 small onion - sliced

Butter or oil

Ground ginger, cumin, coriander seed, cayenne, pepper, garam masala -

large pinches

1 clove

½ cup water

3 tomatoes

Salt

1 cup goosegrass leaves (Goosegrass leaves only used. Stalk material is

like chewing on a doormat.)

[Main ingredients above are approx. per person, but obviously variable

according to taste and circumstance.]

 

METHOD

 

· Separately chop the onions, garlic and tomatoes.

· In a skillet stir-fry the chicken pieces until nicely browned. ·

Remove from the heat and set meat aside.

· Add a little more oil to the skillet and then gently fry the onion and

garlic for a few minutes. · Add all the spices - with the exception of

the garam masala - and continue cooking for another minute. · Then add

the chicken pieces, chopped tomatoes and water, and some salt.

· Raise the heat to boiling then cover and reduce to a very low simmer.

· Stirring occasionally, to prevent sticking, continue cooking for 30-45

minutes until the chicken is very tender.

· Raise the heat and stir in the goosegrass leaves gradually, cooking in

the remaining liquid. · Continue until most of the liquid has been

absorbed and evaporated. · Remove from the heat and sprinkle over a

pinch of garam masala. · Serve with rice, or even some spiced potatoes.

 

VARIATIONS & ALTERNATIVES

Try cubed lamb instead of chicken.