I called
this chicken dish Hing Chicken in
honour of my newest spice Asafoetida
(which is also known as Hing). I went to
some trouble (and mileage) to source this spice in an effort to substitute for
the flavours of onion/garlic. And while
it didn't taste exactly the same, it was a pleasant surprise.
I took some
short cuts which I don't recommend to you.
But sometimes needs must.
I have a
nice casserole dish that you can also put on the hob. So while the oven was heating up to a
low/moderate temperature I fried off some spices in a little oil. The spices I used were cayenne pepper,
turmeric, ground coriander, cumin and a very small pinch of asafoetida. Don't get put off by the smell of this spice
– it adds a nice savoury note when fried off.
I then
added some frozen chicken thighs (you should defrost them first!) , a small tin
of tomato pulp, a tablespoon of grated ginger, a teaspoon of salt, 2 bay leaves
and half a teaspoon of sugar (to balance out the tomato a bit). I also included ½
cup of beef broth (but chicken stock would be better).
Then into
the oven for about 3 hours – I tested the chicken with a meat thermometer to
double check it was cooked. Just before
serving this with rice add some chopped spring onion tops (the green top parts
of scallions) and some fresh basil.
You always share such good looking food ;) And especially when I am starving!!
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