Joined
·
2,065 Posts
<span style="font-family:Arial;">This has been adapated from Master Cook II-- This recipe serves four, but I usually double it and then keep it in the fridge for up to a week or freeze it.<br><br>
It is also even better the day after. If you don't like spicy food, leave out the red pepper.<br></span><br>
NEED:<br>
8 ounces Chunky canned tomato sauce<br>
1/4 cup Paprika<br>
1/4 cup Dry Red Wine (or grape juice)<br>
1 tablespoon Ginger Root -- grated<br>
1 teaspoon Red Pepper<br>
1/8 teaspoon Cardamom -- ground (this is also optional)<br>
1/8 teaspoon Nutmeg -- ground<br>
1/8 teaspoon Clove -- ground<br>
1/8 teaspoon Cinnamon -- ground<br>
1/8 teaspoon Allspice -- ground<br>
1 each Medium Onion -- chopped--yellow, not red.<br>
2 each Garlic Cloves -- minced<br>
2 tablespoons Cooking Oil<br>
1/2 teaspoon Ground Turmeric<br>
3 pounds Chicken Thighs--about 4-5<br>
1/4 cup Dry Red Wine or use water...<br><br>
DO:<br>
1. Make the red sauce first, combine tomato sauce,paprika,1/4 cup<br>
red Wine/juice , grated giner root , red pepper , cardomom , nutmeg, cloves,<br>
cinnamon , and allspice. Set red sauce aside<br><br>
2. In a large skillet cook onion and garlic in hot oil till onion is tender<br>
but not brown . stir in more water/wine, tumeric, and 1 teaspoon of salt.<br>
add chicken pieces to skillet. spoon onoin mixture over chicken pieces,<br>
bring mixture to boiling. Skim fat off of top of mixture.<br><br>
3. Put everything together in a large pot; set it on low for 3-4 hours.<br>
I add additional water or additional tomato sauce as needed to keep it<br>
from scorching. You can add more spices to taste as well--I've even<br>
added Sriracha to this dish to make it really kicky.<br><br>
4. Let braise for several hours, until chicken is tender. Thigh Bones should<br>
fall out of chicken, remove from pot and continue to let simmer until chicken and sauce are all blended together.<br><br>
5. If you are cooking a day ahead, put in fridge overnight and re-heat; can<br>
also be frozen well.<br><br><span style="font-family:Arial;">Serve with traditional injera bread, or if you can't find or don't want to make that, pita bread or tortillas work. This is traditionally served on a huge plate with the bread<br>
and without silverware, it can be a fun thing to serve for company!<br><br></span>
It is also even better the day after. If you don't like spicy food, leave out the red pepper.<br></span><br>
NEED:<br>
8 ounces Chunky canned tomato sauce<br>
1/4 cup Paprika<br>
1/4 cup Dry Red Wine (or grape juice)<br>
1 tablespoon Ginger Root -- grated<br>
1 teaspoon Red Pepper<br>
1/8 teaspoon Cardamom -- ground (this is also optional)<br>
1/8 teaspoon Nutmeg -- ground<br>
1/8 teaspoon Clove -- ground<br>
1/8 teaspoon Cinnamon -- ground<br>
1/8 teaspoon Allspice -- ground<br>
1 each Medium Onion -- chopped--yellow, not red.<br>
2 each Garlic Cloves -- minced<br>
2 tablespoons Cooking Oil<br>
1/2 teaspoon Ground Turmeric<br>
3 pounds Chicken Thighs--about 4-5<br>
1/4 cup Dry Red Wine or use water...<br><br>
DO:<br>
1. Make the red sauce first, combine tomato sauce,paprika,1/4 cup<br>
red Wine/juice , grated giner root , red pepper , cardomom , nutmeg, cloves,<br>
cinnamon , and allspice. Set red sauce aside<br><br>
2. In a large skillet cook onion and garlic in hot oil till onion is tender<br>
but not brown . stir in more water/wine, tumeric, and 1 teaspoon of salt.<br>
add chicken pieces to skillet. spoon onoin mixture over chicken pieces,<br>
bring mixture to boiling. Skim fat off of top of mixture.<br><br>
3. Put everything together in a large pot; set it on low for 3-4 hours.<br>
I add additional water or additional tomato sauce as needed to keep it<br>
from scorching. You can add more spices to taste as well--I've even<br>
added Sriracha to this dish to make it really kicky.<br><br>
4. Let braise for several hours, until chicken is tender. Thigh Bones should<br>
fall out of chicken, remove from pot and continue to let simmer until chicken and sauce are all blended together.<br><br>
5. If you are cooking a day ahead, put in fridge overnight and re-heat; can<br>
also be frozen well.<br><br><span style="font-family:Arial;">Serve with traditional injera bread, or if you can't find or don't want to make that, pita bread or tortillas work. This is traditionally served on a huge plate with the bread<br>
and without silverware, it can be a fun thing to serve for company!<br><br></span>
