Title: Chicken with custard apple sauce
 Categories: Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
    250 ml Custard apple puree
    200 ml Plain yogurt
      3 tb Caster sugar
           Olive oil
      8    Pieces chicken
      3 lg Onions, sliced
      4    Cloves garlic, chopped
    125 ml Strong chicken stock
 
  Mix together 250 mL custard apple puree (from 2 small to medium
  custard apples or 1 large one), 200 mL thick plain yoghurt (a low-fat
  variety is fine) and 3 tablespoons caster sugar. Set aside.
  
  Heat a little olive oil in a large pan with a lid and brown 8 chicken
  pieces.
  
  Meanwhile, slice 3 large onions and chop 4 cloves of garlic finely.
  Remove the chicken pieces from the pan and cook the onions and garlic
  gently until golden.
  
  Add 125 mL strong chicken stock and stir to deglaze the pan, return
  the chicken to the pan, cover and simmer until the chicken is tender
  and the juices run clear when the thickest portions are pierced with
  a skewer - about 45 minutes to an hour.
  
  Remove the chicken pieces to a serving dish. Add the custard apple
  mixture to the liquid remaining in the pan, stir well and season to
  taste. Heat the sauce but do not let it.boil. Pour over the chicken.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/25/93. Courtesy Mark Herron.