Brandied Chicken with Pomegranate Seeds adapted from Suneeta Vaswani, The Complete Book of Indian Cooking (Toronto, Canada: Robert Rose Inc., 2007), 194.
Ingredients:
4 lbs. skinless boneless organic chicken thighs
4 tbsp. organic sunflower oil divided in half
3 cups pureed organic onions
2 tbsp. minced peeled organic ginger root
1 tbsp. toasted coriander seeds ground to powder (toast in dry skillet for 3 minutes stirring constantly, cool, & grind in a clean coffee grinder)
2 tsp. salt or to taste
3 tbsp. local brandy
2 and 1/2 tbsp. Worcestershire sauce
1 and 1/2 tbsp. dried pomegranate seeds ground to powder
1 tbsp. peppercorns ground coarsley
3 tbsp. fresh organic cilantro chopped
Directions:
Rinse chicken & pat dry. In a large saucepan heat 2 tbsp. of oil over medium high heat, add chicken, onions, ginger, coriander, & salt. Combine thoroughly, cover & bring to a boil. Reduce heat to medium & cook for 15 minutes. Uncover & continue to cook for 10 more minutes, stirring to combine all ingredients. Add in the brandy & Worcestershire sauce, mix to combine. In a separate pan heat 2 tbsp. oil over medium heat & add in the pomegranate powder & peppercorn powder. Let it sizzle for 30 seconds & pour it over chicken mixture. Thoroughly coat chicken mixture & continue cooking on low until thickened (about 5 minutes). Garnish with cilantro & serve.
