Chicken w/Vinegar
8 small boned chicken thighs
chicken bouillon
15 - 20 garlic cloves, unpeeled
1 teaspoon of coarsely ground black pepper
1/2 teaspoon of ground cloves
2 teaspoons of crumbled dried oregano or 1/2 teaspoon of crushed or powdered bay leaves
about 1/2 teaspoon of salt
1 tablespoon of lime juice
1 teaspoon of cumin seeds, lightly toasted
1 tablespoon of flour, plus extra for dredging the chicken
3 - 4 onions, thinly sliced
2 chilies preferably yellow ones, such as Mexican Guero or similar Turkish or Greek chiles, deseeded and sliced
1 cup of vegetable oil
a scant 1/2 cup of cider or sherry vinegar
Place the chicken in a pan with enough bouillon to cover. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat, allow the chicken to cool, and continue to cook in the bouillon.
Meanwhile, roast the garlic cloves in a dry skillet until they are lightly browned on all sides and tender inside. Cool, then squeeze the flesh from the skins.
Grind the garlic, pepper, cloves, oregano, salt, lime juice, and 3/4 teaspoon of the cumin seeds. Add the flour.
When the chicken is cool, remove from the bouillon and pat dry. Reserve the bouillon. Rub the chicken with two thirds of the garlic spice paste, and marinate for 1 - 12 hours in the refrigerator.
Fry the onions and chilies in a little oil until golden brown. Pour in the vinegar and remaining cumin seeds, cook for a few minutes, then add the reserved bouillon and remaining spice paste. Boil, stirring for 10 minutes.
Dredge the chicken in flour. Fry in oil until lightly browned. Serve with the onion mixture. Serves 4 |
Chicken Cookbooks
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