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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Paul Prudhomme's Fiery Foods I Love. It's not as complicated as it looks. Ingredients:
1 tablespoon salt |
1 tablespoon sugar |
2 teaspoons dried basil |
2 teaspoons garlic powder |
2 teaspoons ground ginger |
1 teaspoon ground cumin |
1 teaspoon onion powder |
1 teaspoon dried thyme |
3/4 teaspoon cayenne |
3/4 teaspoon white pepper |
1/2 teaspoon allspice |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground dill seed |
1/2 teaspoon ground nutmeg |
1/2 teaspoon black pepper |
1/4 teaspoon ground cloves |
1/4 teaspoon ground sage |
3 tablespoons flour |
3 -4 lbs chicken pieces |
2 tablespoons vegetable oil |
4 cups chopped onions, in all |
2 tablespoons minced fresh ginger |
4 cups chicken stock, in all |
Directions:
1. Combine seasoning mix ingredients in a small bowl.
2. Mix 2 tablespoons of mix with the flour and set aside for later use. Sprinkle 4 tablespoons of mix over chicken and rub in well.
3. Heat oil in heavy pot over high heat just until it begins to smoke, about 4 minutes.
4. Brown chicken in batches, large pieces first, skin side down first, about 2-3 minutes per side.
5. Remove from pot and set aside.
6. Caution: this mixture will brown very quickly, so watch it carefully, but make sure to brown it well.
7. Add onions to pot and scrape bottom to loosen browned bits.
8. Cook, stirring and scraping frequently, until onions are brown, about 4 minutes.
9. Add ginger, seasoned flour, and 1/2 cup of stock and stir until flour is completely incorporated.
10. Continue to cook, stirring occasionally, until flour begins to stick, about 2-3 minutes.
11. Stir in remaining stock and seasoning mix and scrape pot well.
12. Return chicken and juices to pot, bring to a boil, reduce heat to low and simmer until chicken is tender and sauce has reduced to 4 cups, about 30 minutes.
13. Serve over pasta or rice.
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