Moghul Chicken

Four to six servings. Prep time: 1/2 hour, cooking time: 1 & 1/2 hours
In a heavy skillet or saucepan, put a tablespoon of oil.

Add:
6 or 8 fenugreek seeds,
1/2 teaspoon cumin,
1/2 teaspoon coriander,
1/4 teaspoon peppercorns,
3/4 inch chopped fresh ginger,
1/2 cup diced onion.
Cook at medium-low heat until the onion is translucent.
Turn the heat to high, and put in chicken pieces:
4 thighs, or 2 breasts cut in pieces, or a whole chicken, cut up.
Brown them on all sides, a couple of minutes to a side.
Add:
1/2 cup water or broth; when it begins to boil, turn the heat to low.
Add:
1/4 cup nuts, such as slivered almonds and cashew pieces,
1/2 cup dried fruit, such as raisins or cut-up dried apricots,
1 cup canned or raw, peeled tomatoes,
5 peeled, uncut garlic cloves,
a large carrot, sliced.
Simmer for about 1 and 1/2 hours. Salt and pepper to taste.

Another time I added sliced mushrooms to the sauté mixture, and instead of carrots added sweet potato at the simmering stage. It all depends on what you have on hand.

Mary Ellen Frame

 

Top