Text 12829, 106 rader
Skriven 2014-05-01 07:00:10 av Dave Drum (1:261/38)
Ärende: Chile 6140
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Thighs w/Aromatic Spices
 Categories: Poultry, Herbs, Chilies
      Yield: 4 Servings

  2 1/2 lb Chicken thighs, skinned
    1/2 ts Coarsely ground black
           -peppercorns
    1/2 ts Cumin seeds
    1/2 ts Dried oregano
      2    Bay leaves
           Salt
      6    Cloves garlic, halved
  1 1/2 tb Mixed-Spice Paste (recipe
           -follows)
      1 tb All-purpose white flour
      1 md Onion, thinly sliced
      4    Long banana peppers, cut
           -into long strips
      1 tb Vegetable or olive oil
      2 tb Cider vinegar or to taste

MMMMM---------------------MIXED-SPICE PASTE--------------------------
     12 cl Garlic; unpeeled
      2 ts Dried oregano
      1 tb Black peppercorns (scant 1
           - 1/2 tsp. ground)
    1/4 ts Allspice berries; (generous
           - 1/4 tsp. ground)
    1/4 ts Cloves (generous 1/4 tsp.
           - ground)
    1/4 ts Cumin seeds (generous 1/4
           - tsp. ground)
    1/2 ts Salt
      1 tb Cider vinegar
      1 ts All-purpose white flour

  Roast unpeeled garlic on a griddle or a heavy skillet set
  over medium heat for about 15 minutes, turning frequently,
  until blackened in spots and very soft inside. Remove,
  cool and slip off skins.

  If using whole spices, place oregano, black pepper,
  allspice, cloves and cumin in a mortar or spice grinder
  and pulverize thoroughly. Transfer to a small bowl and add
  salt. If using ground spices, combine them with salt in a
  small bowl. Mince garlic finely and sprinkle it with some
  of the spice mixture. Use the back of a spoon to work it
  back and forth, mashing it to a smooth paste. Add the
  garlic-spice mixture to the remaining spices in the bowl,
  then work in vinegar and flour. Scrape into a small jar,
  cover and let stand in the refrigerator for several hours
  or preferably overnight before using. The paste will keep
  for several weeks, refrigerated.

  Makes about 3 Tbsp.

  MAKE THE CHICKEN: Bring 7 cups water to a boil in a large
  saucepan, add chicken (and a little more water to cover if
  needed). Skim off any grayish foam that rises during the
  first few minutes of simmering. Add black pepper, cumin,
  oregano, bay leaves, 1 tsp. salt and garlic. Partially
  cover and simmer gently for 20 to 25 minutes, until the
  juices run clear when the thighs are pierced with a knife
  (boned thighs will cook in 15 to 20 minutes). Remove from
  the heat and cool the chicken in the cooking liquid, if
  time permits. With a slotted spoon, remove thighs from the
  broth and set them on a plate. Strain broth, skim fat and
  set aside 2 1/2 cups in the refrigerator.

  Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken
  that has been skinned and let it stand 1 hour uncovered in
  the refrigerator. Lightly dust the spice covered side of
  the chicken with flour, patting gently to evenly
  distribute it over the surface and remove any excess.

  Rinse onions, drain thoroughly and set aside with chilies.
  Set a large nonstick skillet over medium heat, add oil,
  and when it is hot, add chicken, spice-side down, and fry
  until crisp, about 4 to 5 minutes. Drain on paper towels
  and keep warm in a 200øF/93øC oven.

  Return the pan to the heat and add onions and chilies.
  Cook over medium for 4 to 5 minutes, stirring
  occasionally, until the onions soften. Add vinegar,
  reserved broth and remaining 1/2 Tbsp. spice paste,
  stirring to dissolve the paste. Simmer for several minutes
  to blend the flavors. Taste for salt and vinegar. Place 2
  thighs in each of 4 bowls. Top with a portion of the onion
  mixture and the broth.

  From Authentic Mexican: Regional Cooking from the Heart of
  Mexico by Rick Bayless with Deann Groen Bayless (William
  Morrow & Company)

  Posted by Stephen Ceideburg

  Uncle Dirty Dave's Archives

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... Sleep 'til you're hungry, eat 'til you're sleepy -- A. Nony Mous

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