our taste: RECIPE
Take a Touch of Tuscany to the Table
Chicken in Spicy Red Sauce
Serves 3 – 4
Ingredients:
2-1/4 pounds chicken pieces (see note 1)
1 teaspoon salt, or to taste
Freshly ground black pepper
7 good-sized cloves garlic, peeled and coarsely chopped
1 2-inch piece fresh ginger, peeled and coarsely chopped
1/4 cup vegetable oil
Generous pinch ground asafetida (see note 2), optional
1 teaspoon cumin seeds
1 2-inch stick cinnamon
6 cardamom pods
5 whole cloves
3 dried, hot red chiles
1/2 teaspoon ground turmeric
1/8 to 1/4 teaspoon cayenne pepper
1-1/2 cups canned, chopped tomatoes (see notes)
12 ounces potatoes, peeled and cut into 1/2-inch chunks
JUNE 2016
PA R K E R C O U N T Y T O D AY
Directions:
•Sprinkle the chicken pieces lightly with salt and
black pepper and set aside.
•Put the garlic and ginger into the container of a
blender, along with 3 tablespoons water, and blend
to a paste.
•Put the oil in a wide, nonstick pan and set over
medium-high heat. When the oil is hot, put in the
asafetida if using. A few seconds later, put in the
cumin seeds. Wait for 10 seconds and put in the
cinnamon stick, cardamom pods, cloves, and red
chiles. Stir for a few seconds until the large spices
begin to turn darker. Now put in the garlic and
ginger. Stir and fry it for about 2 minutes.
•Put in the chicken, turmeric and cayenne.
Stir and fry for another minute. Now put in the
chopped tomatoes, potatoes, 1-1/4 cups water,
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and 1 teaspoon salt. Bring to a boil.
•Cover, turn the heat to low and simmer gently for 25
to 30 minutes or until the chicken and potatoes are
tender.
Note 1: The author tends to use smallish chicken thighs, but any chicken
parts can be used. A pair of breasts should be cut into 4 to 6 pieces
each and whole legs into 2 to 3 pieces each. The author skins her chicken, but this not necessary.
Note 2: Asafetida is used to give a special kick to Indian foods, and a
small quantity can subtly transform the taste of a dish.
Note 3: Chopped tomatoes or whole canned tomatoes can be used.
Tomatoes should be chopped very finely.