Saturday, January 9, 2010
This has been my new favorite concoction. After my shopping spree at Whole Foods, a while back (see the December, "I'm Sorry!!" post) I splurged on garam masala & cardamon spices, and I've been loving the exotic flavors they bring.
When you open the jar of spices, it smells like Christmas, it smells like India, and when you add that to savory dishes, something pretty cool happens. This dish is similar to the Morrocan Chicken Stew recipe posted in November, except the chicken isn't shredded after it's cooked.
You can improvise with whatever you have on hand, but here's my recipe....
Season Chicken with garam masala, cardamon, ground ginger, paprika, salt & pepper.
Brown in a large saucepan and then remove. (It won't be fully cooked yet, that's ok).
Add one chopped onion and a couple of chopped garlic cloves & saute for a bit.
Pour in about a cup of white wine and a cup of chicken stock and stir to deglaze the pan.
Add some chopped cherry tomatoes, or canned tomatoes a bundle of fresh herbs and a cinnamon stick.
Simmer until chicken is cooked then add some chopped, fresh herbs and serve. This is great over rice or pasta.
Posted by H at 1:04 AM