Stir-fried chicken with cumin and peppers
When chicken is lightly dredged in flour and stir-fried with peppers and some basic seasoning, it tastes plenty good as-is. I have added some cumin, vinegar and yogurt for flavor, but also to add a nice consistency and a little body. Serve these chicken pieces with a cup of piping hot Butternut Squash Soup with Exotic Spices or serve it on a plate with a portion of Saffron Rice with Toasted Almonds.
– 1 lb (500 g) skinless, boneless chicken thighs, cut into 1-in (2.5-cm) pieces.
– 1 tablespoon peeled and minced fresh ginger.
– 1 tablespoon minced garlic, 1 tablespoon cumin seeds, toasted and ground.
– 2 tablespoons malt vinegar, 1 teaspoon coarsely-ground black pepper.
– Salt, to taste,2 tablespoons oil.
– 1 teaspoon cumin seeds, ½ cup (125 g) plain yogurt, whisked until smooth.
– 1 large onion, diced, 1 large red bell pepper, deseeded and diced.
Place the chicken in a large bowl. Add the ginger, garlic, toasted and ground cumin, vinegar, black pepper and salt. Mix the ingredients, making sure all the chicken pieces are well covered with the marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours.
Heat the oil in a medium nonstick skillet and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the chicken pieces with all of the marinade and cook, turning as needed, until lightly golden on all sides, about 5 minutes.
Add the yogurt, stirring constantly to prevent it from curdling, and then mix in the onion and bell pepper and cook until all the juices evaporate and the chicken is a rich golden color, fully cooked and tender, about 10 to 15 minutes.
Food: Stir-Fried Chicken With Cumin And Peppers