Prep 30 mins
Cook 30 mins
They did a contemporary version of it. I'm curious to try it. Serve with injera or on rice or noodles. Times are total guesses. Cooking time will depend on whether you are using dark or white meat, as the latter cooks alot more quickly than the former. CI said this only serves 4; they gotta be kidding, right? One pound per person?
- 4 lbs chicken pieces (bone-in, skin-on, split breasts cut in half, drumsticks, and or or thighs)
- 2 tablespoons oil
- 1 medium onion, minced
- 2 tablespoons tomato paste
- 3 medium garlic cloves (minced or pressed)
- 1 tablespoon minced fresh ginger (grated is okay too)
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground fenugreek
- 3 tablespoons flour
- 2 cups low sodium chicken broth
- 2 cups dry red wine
- 1 1⁄2 cups water
- 4 hard-cooked eggs
- 2 tablespoons unsalted butter (cut into 2 pieces and chilled)
- Pat chicken dry with paper towels. Heat oil over med-high heat until just smoking. Brown half of the chicken on both sides, 5-8 minutes per side. Reduce heat if the pan begins to scorch. Transfer chicken to a plate, leaving the fat in the pot. Return the pot (with the fat) to med-high heat and repeat with the rest of the chicken.
- Pour off all but 1 T. of the fat. Add onion. Cook over medium heat, stirring occasionally until softened, 5-7 minutes. Stir in tomato paste, garlic, ginger, chili powder, cardamom, nutmeg, and fenugreek. Cook until fragrant, about 30 seconds. Stir in flour; cook for 1 minute. Stir in broth, wine and water, scraping up browned bits.
- Put back in chicken and any juices; bring to a simmer. Cover, turn heat to med-low and simmer until chicken is fully cooked and tender, about 20 minutes for breasts or 1 hr for thighs and drumsticks. (If you're using both, simmer thighs/drumsticks for 40 minutes before adding the breasts and then cook both for that 20 additional minutes.).
- Transfer chicken to serving dish. Cover loosely with foil. Let rest while doing sauce.
- Skim as much fat as possible off the sauce. Return to a simmer until it's thickened and measures about 3 cups, about 20 minutes. Stir in the eggs and cook until warmed thru, about 1 minute. Remove from heat.
- Stir in butter. Season with salt and pepper if desired. Pour sauce over chicken and serve.
Thanks for a fabulous dinner, teammate! I used bone in whole legs - 8 of them which weighed 8 lbs. After the 4 of us got done, there is 1 piece of meat left. :o DELICIOUS!! I used my 8(?) qt. cast iron Dutch oven. BEAUTIFUL. i did double the spices & added extra water & wine but there was plenty of sauce in the end. THANK YOU! made for Emerald City Shakers ZWT7. :)