1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1-1/4 pound boneless, skinless California chicken thighs
2 tablespoons olive oil
1 tablespoon butter
2 small yams, peeled and cut into 1-inch chunks
2 garlic cloves, crushed
1 medium onion, finely chopped
1 hot pepper (such as jalapeno), seeded and chopped
2 teaspoons mustard seeds
3/4 cup chicken broth
1/4 cup honey
8-10 fresh California Figs, quartered
4 cups hot cooked cous cous or rice
1/4 cup sliced almonds
In bowl, mix salt, cumin, cinnamon and tumeric. Toss chicken with spice mixture. Heat olive oil and butter in large skillet over medium heat. Add chicken; cook until browned on all sides.
Remove chicken; set aside. Add onion, yams, garlic, hot pepper and mustard seeds to skillet. Cook, stirring occasionally, until onion is soft, about 5 minutes. Return chicken to skillet. Stir in broth, honey and figs. Cover; simmer until yams are tender and chicken is cooked through, about 10 minutes. If desired, season with salt and pepper. Serve over cous cous or rice. Sprinkle with almonds.
Makes 4 servings.
Sharon Frick, Peoria, AZ
2004 Second Place
Chicken with an Ethnic Twist Category
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