Indian cuisine .. It's so simple really .. a grocery list of items that are familiar & non-fussy .. complexity created with just a few spices .. treated in such a way that the final product is something truly special.
~ Adapted from Madhur Jaffrey's Quick & Easy Indian Cooking —VeggiesByCandlelight
1 1/2 pounds
boneless, skinless chicken thighs
freshly ground black pepper
dried thyme (** or 1/2 teaspoon ajwain seeds)
In a small bowl, mix together the spices. Set aside.
Cut each chicken thigh into 1-inch segments. Put in a separate bowl.
Add the spice mix .. along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes or longer
Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside
Put the pieces in a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 - 10 minutes or until the chicken pieces are just cooked through.
(If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out)