Murray Chicken

A popular dish in the southern states of the United States, Murray Chicken may be served with creamy mashed potatoes and green beans.


2 fl. oz. vegetable oil

1 X 3

½ lb. chicken, cut into

8 serving pieces

2 medium-sized onions, sliced

1 teaspoon turmeric

4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 tablespoons lemon juice

15 fl. oz. hot home-made chicken stock

2 teaspoon salt

2 teaspoon black pepper

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the chicken pieces to the pan, a few at a time, and fry, turning frequently, for 5 to 8 minutes, or until they are lightly browned all over. With tongs or a slotted spoon, transfer the chicken pieces to a large ovenproof casserole. Set aside while you brown the remaining chicken pieces in the same way.

Add the onions to the pan, and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Remove the pan from the heat and, with a slotted spoon, transfer the onions to the casserole.

In a small bowl, mix together the turmeric, cumin, coriander and lemon juice. Pour the spice mixture and the chicken stock over the chicken in the casserole. Sprinkle over the salt and pepper.

Cover the casserole and place it in the oven. Bake for 1 ½ hours or until the chicken is very tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and serve immediately.


Mush is a highly nutritious porridge, usually made from Indian corn or MAIZE. In the United States, where it ori-ginated, it is traditionally served with maple syrup, molasses or dark treacle.


Mushroom is the name now generally used to describe any kind of edible FUNGI although, botanically speaking, many inedible, highly toxic varieties of umbrella-shaped fungi are also termed mushrooms.

The most common edible mushrooms are field mushrooms, which grow wild in pasture land and have a white cap and pale gills, and horse mushrooms, which are similar in appearance to the field mushrooms but much larger.

Most of the mushrooms used today are produced on a commercial scale in mushroom farms. When the mushrooms are picked they are sorted into three grades: button mushrooms (small, un-opened), used in salads, sauces, for pickling and garnishing; cup mushrooms (slightly opened), often sliced or chopped, used in stews, soups and stuffings; and flat mushrooms (completely opened), ideal for serving as a vegetable accompaniment and, coarsely or finely chopped, in stews, soups, etc.

Both the caps and stalks of the mush- room are used in cooking. Mushrooms may be grilled , fried or eaten raw.

To grill mushrooms, wipe them clean and trim the stalks. Brush the mush-rooms with a little melted butter and place them under a grill preheated to moderately high. Grill them, basting occasionally with melted butter, for 5 minutes. Remove the mushrooms from the grill and serve immediately.

To fry mushrooms, wipe them clean and trim the stalks. In a frying-pan, melt a little butter (about 1 ounce to every 4 ounces of mushrooms) over moderate heat. When the foam subsides, add the mushrooms and cook them, stirring occasionally, for 3 minutes. Remove the mushrooms from the heat and serve.

Dried mushrooms are also sometimes used in cooking, especially in Chinese and Middle Eastern cooking. There are two main types – European and Chinese. Both require a preliminary soaking in cold water for 30 minutes before they can be used.