August 09, 2017
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
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
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.
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
December 02, 2022