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.

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.
1/2 cup water or broth; when it begins to boil, turn the heat to low.
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