This preparation is inspired by the classic Sindhi sayel chicken, which is a one-pot rustic stew with roughly chopped onions. One-pot meals are our favorite!
Makes ~4 cups
ingredients
1 1/2 pound skinless chicken pieces (preferably dark meat)
4 tablespoons ghee
4 cups chopped onions
1 teaspoon chili powder
2 teaspoons freshly ground black pepper
1 teaspoon ground turmeric
2 teaspoons ground cardamom, divided
2 tablespoon ginger purée
1 teaspoon sea salt
handful of herbs for garnish
instructions
In a heavy bottom stock pot over high heat, combine ghee, onions, chicken and all spices, except the last teaspoon of cardamom. Cook for 5 or so minutes then cover the pot and cook on low-medium heat for 45 minutes (stir every 15 minutes) or until chicken is cooked through. The onions should have reduced to a light caramel color. If there is too much liquid, take the lid off and let it boil until the onions just make a thick sauce of sorts.
Turn off heat, sprinkle with the rest of the cardamom, herbs and serve.
notes & variations
Goes with sourdough bread or serve with rice or sautéed greens.
To make it with boneless chicken, the cooking time will be reduced in half
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