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, 102 We want to welcome you to our newest Starbucks located in Albertson’s! MAKE US YOUR EVERYDAY COFFEE BREAK! 225 East Spring St. Weatherford, TX 76086 817-594-9390 www.albertsonsmarket.com 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.