Ingredients
1 stephen ceideburg
2 1/2 lb chicken thighs, skinned
1/2 tsp coarsely ground black peppercorns
1/2 tsp cumin seeds
1/2 tsp dried oregano
2 bay leaves
1 salt
6 cloves garlic, halved
1 1/2 tbsp mixed-spice paste (recipe follows)
1 tbsp all-purpose white flour
1 medium onion, thinly sliced
4 long banana peppers, cut into long, strips
1 tbsp vegetable or olive oil
2 tbsp cider vinegar or to taste
Directions
Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
little more water to cover if needed). Skim off any grayish foam that
rises during the first few minutes of simmering. Add black pepper,
cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
and simmer gently for 20 to 25 minutes, until the juices run clear
when the thighs are pierced with a knife (boned thighs will cook in
15 to 20 minutes). Remove from the heat and cool the chicken in the
cooking liquid, if time permits. With a slotted spoon, remove thighs
from the broth and set them on a plate. Strain broth, skim fat and
set aside
2 1/2 cups in the refrigerator.
Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour,
patting gently to evenly distribute it over the surface and remove
any excess.
Rinse onions, drain thoroughly and set aside with chilies. Set a large
nonstick skillet over medium heat, add oil, and when it is hot, add
chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven.
Return the pan to the heat and add onions and chilies. Cook over
medium for 4 to 5 minutes, stirring occasionally, until the onions
soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
paste, stirring to dissolve the paste. Simmer for several minutes to
blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
of 4 bowls. Top with a portion of the onion mixture and the broth.
234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
208 MG SODIUM; 77 MG CHOLESTEROL.
From Authentic Mexican: Regional Cooking from the Heart of Mexico by
Rick Bayless with Deann Groen Bayless (William Morrow & Company,
1987).
Posted by Stephen Ceideburg
Servings: 4 servings
Chicken Thighs With Aromatic Spices Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can read the history of meal recipes way back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Progressing into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also informs us how the early Romans made use of many herbs and spices, including a few that are still present in modern kitchens for example thyme, fennel and dill. Over the next few centuries, the wealthy families of Europe strove to serve the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, recipe books were greatly in demand due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Chicken Thighs With Aromatic Spices recipe.
