Kuure-ed Chicken (A Yooper-Inspired Recipe)

A lot of you don't know it, but Yooper and I are diet buddies. We were chatting on the phone one Friday morning and he told me how he admired my talent of just "coming up" with a recipe off the top of my head. That morning, with Yoop's words echoing in my head, I created this curried chicken recipe. And guess what, Yooper? It's legal for Somersizing. Non-Sommersizers can serve this with some Basmati rice. Mark, I return the compliment by naming this dish after you! Prep time includes marinating, but cook time does not include crockpot option.

• Ready In: 26 hrs
• Serves: 12

Ingredients

• 2  lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 2  lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 8 -12  cloves garlic (to taste)
• 2  tablespoons ground ginger
• 1 1⁄2 teaspoons cayenne pepper
• 2  teaspoons ground coriander
• 1  teaspoon ground cumin
• 3⁄4 teaspoon ground cardamom
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 8  ounces vinegar
• 2  tablespoons peppercorns
• 6  bay leaves

Directions

1. Place the chicken pieces in a (large) Ziploc bag.
2. Dump the next nine ingredients in your blender and give it a good whirl for about 30 seconds.
3. Add the marinade to the bag.
4. Remove the air from the bag and seal.
5. Knead the bag to mix the meat and marinade.
6. Ensure that all the meat is covered.
7. Refrigerate for 18 to 24 hours.
8. Place in a large pot over low heat.
9. Add the whole peppercorns and the bay leaves.
10. Simmer for at least 2 hours.
11. This can also be done in the crock pot on high for 6 hours.