| Ingredients: 1 Tablespoon(s) fennel seed 1 Tablespoon(s) cumin seeds 2 Teaspoon(s) kosher salt 1 Teaspoon(s) turmeric 1 Teaspoon(s) freshly ground black pepper 8 chicken thighs, boneless skinless 2 Tablespoon(s) oil, vegetable 2 chopped onion, white 1 4 inch hunk ginger 2 chili, serrano 4 Clove(s) garlic 2 Cup(s) water 1 Pint(s) whole tomato, cherry 2 bay leaves 2 cinnamon stick 1 Pound(s) yukon gold chopped potato 2 Tablespoon(s) lemon juice |
Directions:
Mix the spice blend. Use one tablespoon of the blend to toss with the chicken. Add oil to large pot and bring to medium high heat. Add onions to the pot and cook until softened and lightly brown, about 8-10 minutes. Peel the ginger and cut into medallions. Cut the stems off the serranos and cut in half. Leave the seeds and ribs. The chilis will be pulled out. Mince the garlic. Add ginger, chili, and garlic. Saute until the garlic aroma blooms, about 30 seconds. Add water, tomatoes, remainder of spice mix, bay leaves, and cinnamon sticks. Add the chicken and gently stir. Submerge the chicken and bring to boil. Cover and reduce heat. Simmer for 25 minutes. Add chopped potato. Continue cooking for 15 minutes. Pull out the chicken and shred. Remove bay leaves, cinnamon sticks, and ginger. Cook without chicken for 5 minutes to reduce the sauce. Add lemon juice and return shredded chicken to the pot. Garnish with lemon and mint. |