*  Exported from  MasterCook  *
 
                    CHICKEN THIGHS WITH AROMATIC SPICES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    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
 
   Bring 7 cups water to a boil in a large saucepan, add
   chick- en (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 200
   degree F. 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.
   
   234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G
   CARBO- HYDRATE; 208 MG SODIUM; 77 MG CHOLESTEROL.
   
   From Authentic Mexican: Regional Cooking from the
   Heart of Mexico by Rick Bayless with Deann Groen
   Bayless (William Morrow & Company, 1987).
   
   Posted by Stephen Ceideburg
  
 
 
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