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Author Notes: One of my favorite recipes from Claudia Roden's book "The Book of Jewish Food". I've made the sauce then baked the chicken in the oven with it, as well, and it works. The taste and aroma of cardamom permeates the dish. —Hummusit
- 2 pounds onions, chopped
- 4 tablespoons oil
- 3 garlic cloves, chopped
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 1/2 teaspoons corriander
- 3/4 teaspoon cardamon, ground
- 2 bay leaves
- pinches chili powder
- 6 boneless and skinless fillets weighing 1 3/4lb, cut into smaller pieces
- 14 ounces can of chopped tomatoes
- 2-3 tablespoons wine vinegar
- 2 teaspoons sugar
- salt, to taste
- Heat the oil in a large saucepan and cook the onions, with the lid on, on medium heat while stirring occasionally until they are soft and golden, about 20 minutes. Add the garlic, ginger, spices, and bay leaves and cook for 5 minutes.
- Add the chicken pieces and sauté for about 10 minutes until they’re cooked through.
- Add the tomatoes and simmer, for 30 minutes, uncovered, until the excess liquid has reduced. Season with salt.
- Stir in the vinegar and the sugar (if desired), and cook for 10 minutes more. Serve with rice.
- This recipe was entered in the contest for Your Best Recipe with Cardamom