South African Chicken
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 chicken thighs (skin removed)
1 large yellow onion, chopped
5 cloves of garlic, minced
6-8 African Bird or Thai chiles, stemmed and chopped (Substitute 3 Jalapenos, stemmed and chopped)
3 Tbsp. fresh ginger, finely grated
1 tsp. ground coriander
1 tsp. ground cumin
3 Tbsp. yellow curry powder
1 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp tumeric powder
1 tsp. white pepper
2 cups of chopped tomatoes
1 tsp. salt
1 14 oz. can coconut milk
2 Tbsp. Canola oil
Instructions:
Put the oil in a heavy preheated skillet, medium-high, and add the chicken pieces. Add a dash of salt and lightly brown the chicken on both sides (about 5 minutes on each side). Remove the chicken and set aside.
Add the onions and curry to the skillet and saute for 5 minutes. Reduce the heat to medium, stir in the ginger, garlic and chiles. Saute for 2 minutes more.
Add the tomatoes and stir in the cinnamon, coriander, cumin, cardamom, tumeric, pepper and salt.
When the mixture begins to boil, add the chicken, then the coconut milk and bring to a boil. Mix the ingredients well and cover the chicken pieces. Reduce the heat to a simmer, cover and cook 45 minutes.
Serve hot with rice, flatbread and vegetables.
Yields 4 servings.
Recipe by Larry Noggle.