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Chicken with "happy spices." (recipe)

Chicken with "happy spices'

A happy fragrance develops as chicken cooks with aromatic seasonings in an onion-thickened sauce to form this entree. Serve with rice and sliced tomatoes.

Chicken with Happy Spices

3 tablespoons butter or margarine

1 broiler-fryer chicken (about 3 1/2 lb.), cut in serving-size pieces

3 large onions, finely chopped

2 cloves garlic, minced or pressed

1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger

1 teaspoon ground turmeric

4 whole cardamom, pods removed, seeds crushed

5 whole cloves

1 cinnamon stick, 2 inches long

1/4 teaspoon chili powder


In a 12- to 14-inch frying pan, melt butter over medium heat. Place chicken, skin side down, in pan. Cover and cook, shaking pan often, until well browned, 10 to 12 minutes. Turn chicken over, cover, and cook until browned on other side, 5 to 7 minutes. Lift out breast pieces.

Stir in onion, garlic, ginger, turmeric, cardamom, cloves, cinnamon, and chili powder. Cover and cook over low heat for 15 minutes. Return breast to pan, cover, and continue simmering, shaking pan occasionally, until meat is no longer pink at bone (cut to test), 10 to 15 minutes more. Lift out chicken; set on platter. If needed, boil pan juices, uncovered, to thicken slightly. Skim off fat. Spoon sauce over chicken. Add salt to taste. Serves 4.

Photo: Six spices--chili powder, turmeric, cinnamon, cardamom, clove, and ginger-- simmer with garlic and onions to flavor easy sauce for chicken
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Date:Oct 1, 1984
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