This is a quick dish if company shows up and you feel a need to celebrate…add a green salad with some creamy cheese, and steamed rice—(these are ingredients you can keep in your pantry/freezer!) Ready in less than an hour!
(adapted from a recipe that appears in Food & Wine in 2011)
6 boneless chicken thighs
3 boneless chicken breasts
½ tsp. cumin seeds
1 large onion thinly sliced
1 large yellow pepper sliced thinly
3 minced garlic cloves
2 tbs powdered ginger
1 tsp cinnamon
2 bay leaves
½ tsp red pepper (I use my homemade red pepper made from peppers from my garden) or 1 finely chopped jalapeno
1 cup red wine (pour one for yourself…and one for the dish!)
1-cup low sodium chicken broth
1 28 oz. can chopped tomatoes
Generously sprinkle chicken with sea salt and coarsely ground pepper.
In a Dutch over, heat 2 tbsp. of oil and over medium high heat sauté chicken until crispy brown on both sides.
Remove chicken and hold on plate
Add remaining oil.
Toast cumin seed on high heat for 10 seconds. Add onions and peppers sauté until onions are light golden, allowing onions to separate into rings.
Add garlic, ginger, cinnamon and crushed red pepper and bay leaves.
Cook and stir at medium heat for one minute being careful not to burn.
Add wine and cook on low heat until reduced by about 1/2
Add tomato and stock and cook on low heat for 10-12 minutes.
Add chicken and cook until chicken is cooked through (15-20 minutes).