Recipe: Spicy Chicken & Nibs 2003

New recipe tonight, probably to be refined for a larger quantity:

Clean the fat & bone off two chicken breasts and chop or tear them into chunks.
Put them in a glass dish.

Sprinkle over them:
- a pinch of ground cloves
- a couple pinches of ground cinnamon
- two or three fennel seeds
- a black peppercorn
- half a teaspoon tomato paste
- half a teaspoon chopped garlic
- half a teaspoon sesame seeds
- a tablespoon of Sharffen-Berger chocolate nibs
- one large (~2 inch long) dried chili pepper, crumbled
- one half inch long chunk of bay leaf

Add enough water to almost cover the chicken.
Stir.
Cover and set aside in fridge to marinate for 3 or 4 hours.

After the chicken is marinated, place a tablespoon of olive oil in a large frying pan and let it warm for a minute over low heat.
Add the chicken and its marinating liquid into the pan and spread the chicken out so all the pieces can cook.
Let it go for a bit until the top edges of the chicken start to turn white, then flip all the pieces.
Let it go that long again and a bit longer until the thickest piece of chicken has no more pink in the middle.
Turn the heat on high and sear the chicken for 30 seconds on each side.
Remove the chicken from the pan.
Discard the bay leaf and the peppercorn.

Serve with something bland - rice would be good - and a big glass of water.

Comments

Recipe: Spicy Chicken & Nibs

New recipe tonight, probably to be refined for a larger quantity:

Clean the fat & bone off two chicken breasts and chop or tear them into chunks.
Put them in a glass dish.

Sprinkle over them:
- a pinch of ground cloves
- a couple pinches of ground cinnamon
- two or three fennel seeds
- a black peppercorn
- half a teaspoon tomato paste
- half a teaspoon chopped garlic
- half a teaspoon sesame seeds
- a tablespoon of Sharffen-Berger chocolate nibs
- one large (~2 inch long) dried chili pepper, crumbled
- one half inch long chunk of bay leaf

Add enough water to almost cover the chicken.
Stir.
Cover and set aside in fridge to marinate for 3 or 4 hours.

After the chicken is marinated, place a tablespoon of olive oil in a large frying pan and let it warm for a minute over low heat.
Add the chicken and its marinating liquid into the pan and spread the chicken out so all the pieces can cook.
Let it go for a bit until the top edges of the chicken start to turn white, then flip all the pieces.
Let it go that long again and a bit longer until the thickest piece of chicken has no more pink in the middle.
Turn the heat on high and sear the chicken for 30 seconds on each side.
Remove the chicken from the pan.
Discard the bay leaf and the peppercorn.

Serve with something bland - rice would be good - and a big glass of water.

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