Chicken in Cumin Sauce
When I’m cooking something, and HACE comes into the kitchen and tells me the aroma woke him up, I dance Makosa (which tells you I’m out of sync with the times, cos what happened to Etigi, Alingo, Kukere, etc? [For my non-Naija readers, these are various dance styles]).
When you can wake HACE with the smell of food, you’ve arrived. The guy sleeps well! 🙂 Just make sure you have the food ready immediately, or you risk him “keeping you company” (aka sitting down in the kitchen and asking every 20 seconds “Chi Chi, is it ready yet?”)
The taste of this is out of this world! After my Black Pepper Beef (which is my number 1 dish on this blog), I’ll take this any day. Loooooooooove!
When you look at the picture of ingredients, don’t take off o. I realise I used a lot of spices (I was laughing as I was bringing them out), but they all come together to make the dish outstanding. And they are easy to find in good shops and stores. In Abuja, Park and Shop is the place to buy spices. In Lagos, I would say Shoprite or Oasis.
Chicken in Cumin Sauce
This serves 6
- 1kg of chicken, chopped into bite-size pieces
- 4 large tomatoes, chopped
- 8 cloves of garlic
- 3 inch piece of ginger
- 1 tablespoon of ground cumin
- 1 teaspoon of fennel seeds
- 1 bay leaf
- 1 teaspoon of white pepper
- 1 teaspoon of ground black pepper
- 1 tablespoon of uziza seeds (Ashanti pepper)
- 1 tablespoon of paprika
- 1 teaspoon of garam masala
- 1 teaspoon of dried thyme
- 1 teaspoon of coriander seeds
- Pinch of asoefetida (optional)
- 2 tablespoons of olive oil
- Slurry of 1 tablespoon of cornstarch and 2 tablespoons of water
- 1 1/2 tablespoons of salt
In a dry frying pan over medium heat, toast fennel, coriander, and uziza seeds for 3 minutes.
Remove from heat and grind with ginger and garlic.
Heat the oil in a wok over high heat. Add the ginger and spice grind. Stir.
Add the chicken, paprika, black pepper, thyme, garam masala, white pepper, cumin, and 1 tablespoon of salt. Stir well, and brown for 2 minutes.
Add tomatoes, bay leaf, asoefetida, and 1 1/2 cups of water. Cover and cook for 7 minutes.
Stir, and taste. If necessary, add the remaining 1/2 tablespoon of salt. Stir again.
Add the corn starch slurry, and cook for 1 minute.