Cochin Coriander Cumin Chicken For Passover Recipes

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COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER



Cochin Coriander-Cumin Chicken for Passover image

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
1/2 teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
1/2 cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Steps:

  • If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
  • In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
  • In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams

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