Inspired by The Eating in Bed Cookbook
Some of my favorite recipes use simple ingredients but pack in the flavor with spices, which is why I was excited to test this particular one. It did not disappoint! To follow in the theme of ‘eating in bed,’ the spices produce a warming depth of flavor that is perfect for winter nights as the weather begins to get colder.
1.5 lbs chicken thigh, boneless and skinless
1 1/2 cups yogurt
Salt and pepper
2 tablespoons olive oil
2 onions, peeled and sliced
4 garlic cloves, chopped
1/2 tablespoon fresh ginger, peeled and chopped
1/4 cup water
1 teaspoon ground cloves
1/2 tablespoon cinnamon
1 tablespoon ground turmeric
1/4 teaspoon black pepper
1 tablespoon cardamon seeds
Yields: serving for 4
Prep Time: 1 day of marinating plus 10 minutes
Cook Time: 30 minutes
The day before use, marinate the chicken in 1 cup of yogurt. Add salt and pepper and place in the refrigerator overnight.
In a dutch oven, heat the olive oil.
Add the onions, and cook until translucent.
Add the garlic and the ginger.
Remove the chicken from the marinade, then tip into the onions.
Stir in the remaining yogurt and water.
Mix all of the spices together in a separate bowl. Add it to the dutch oven.
Lower the heat, and allow the mixture to simmer for 20 minutes. Season to taste and serve with rice.