Art_Of_Entertaining_2016

Mideastern Chicken
Mideastern chicken
This recipe started out as an experiment and snuck it onto the buffet table and it was the first dish to be empty! I guess it was a hit.
Ingredients
• 2 teaspoons olive oil
• 1 medium yellow onion sliced
• 3- 3 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 12 cardamom pods
• 8 whole cloves
• 1 2-inch cinnamon stick, broken into pieces
• 1/2 teaspoon ground nutmeg 1/2 teaspoon curry powder
• 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 1 cup fat-free, reduced-sodium chicken broth
Directions
1. Heat the olive oil in a large sauté pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly
brown, about 7 minutes. Remove onion from skillet, and set aside.
2. Place cumin, coriander, peppercorns, cardamom, cloves and cinnamon in a skillet over medium-high heat. Cook until spices start to smoke
and become aromatic. Constantly shake skillet for about 5 minutes then stir in nutmeg. Remove from heat and let cool completely. Place
toasted spices in a spice or cleaned out coffee grinder and grind until finely ground.
3. Using the same sauté pan set heat to a medium-high temperature.
4. Season one side of the chicken thighs with half of the seasoning. Place the chicken seasoned-side down into the skillet, and season the other
side with the remaining seasoning. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red
wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken
broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.
5. Add on a large platter to serve
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