Prep 10 mins
Cook 45 mins
From Paul Prudhomme's Fiery Foods I Love. It's not as complicated as it looks.
- 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
- Combine seasoning mix ingredients in a small bowl.
- 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.
- Heat oil in heavy pot over high heat just until it begins to smoke, about 4 minutes.
- Brown chicken in batches, large pieces first, skin side down first, about 2-3 minutes per side.
- Remove from pot and set aside.
- Caution: this mixture will brown very quickly, so watch it carefully, but make sure to brown it well.
- Add onions to pot and scrape bottom to loosen browned bits.
- Cook, stirring and scraping frequently, until onions are brown, about 4 minutes.
- Add ginger, seasoned flour, and 1/2 cup of stock and stir until flour is completely incorporated.
- Continue to cook, stirring occasionally, until flour begins to stick, about 2-3 minutes.
- Stir in remaining stock and seasoning mix and scrape pot well.
- 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.
- Serve over pasta or rice.
Good, good and good! I've made many recipes from that book and this is one of my favorites! Thnx for reminding me, Pat, of a fantastic dish! Made for KcK's Photo Forum of Scandinavian dishes.