3MAR15 - The King's Brother Is Hungry! (WINNERS!)

Braised Dracolich with Lemon and Mabry Fruit

Ingredients

• 2 fruits from a lemon bough tree
• 1 tablespoon Brascan Seed oil, for sautéing (canola or olive oil)
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground suntree bark (cinnamon)
• 1 teaspoon ground sharproot (ginger)
• 2 cups low-salt chicken broth
• 4 1/2-pounds of dracolich, cut into 8 pieces, skin removed (chicken, quartered, or use boneless, skinless chicken breasts)
• 1/2 cup mabri fruit (green olives)
• Ground pepper and elemental salt (earth or water recommended) to taste.

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
• Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.
• Add next 5 ingredients (garlic and spices), sauté for 1-2 minutes longer. Add broth; bring to boil. Sprinkle dracolich with and pepper; add to skillet. Add lemon wedges. Cover, pull from direct flame (reduce to medium heat), and simmer until dracolich is cooked through, turning occasionally, 25 to 30 minutes. Transfer meat to platter. Add mabri fruit and 2 tablespoons lemon juice to skillet. Place back over direct flame; boil uncovered to thicken slightly, about 5 minutes. Season with elemental salt and pepper. Pour over meat.