Ajwain-Flavored Chicken

* Exported from MasterCook Mac *

Ajwain-Flavored Chicken

Recipe By : Madhur Jaffrey's Spice Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, poultry* Snacks, savory*
Indian, Pakistani, Sri Lankan*

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds kip filets
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon cayenne -- or more
1 teaspoon ground cumin
1/2 teaspoon ajwain seeds
3/4 teaspoon salt
1 clove garlic -- peeled and crushed
3 tablespoons vegetable oil -- divided

Preheat the oven to 350F.

Cut each chicken piece into thirds lengthwise, and then crosswise
into 3/4- to 1-inch segments.
Put in a bowl and add the black pepper, turmeric, cayenne, cumin,
ajwain, salt, garlic, and 1 tablespoon of the oil.
Mix well and set aside for 15 to 30 minutes or longer, covering and
refrigerating if necessary.

Heat the remaining 2 tablespoons oil in a wok or large non-stick
frying pan over very high heat.
When very hot, put in the chicken.
Stir-fry until chicken pieces are lightly browned or turn opaque on
the outside.

Put in a baking dish and cover loosely with lightly oiled wax paper.
The wax paper should be inside the dish and directly on the chicken
pieces. [Why wax paper and not foil?]
Bake for 8 to 10 minutes, or until the chicken pieces are just cooked
through.
If not eating immediately, remove the chicken pieces from the baking
dish to prevent them from drying out.

Serves 3-4 as main. [Not 4 big eaters.]

Author's note:
Can be pierced with toothpicks and nibbled on with drinks, added to
salads, or eaten at picnics.

- - - - - - - - - - - - - - - - - -