With my mouth watering, I asked her to share the wonderful blend of spices she was using so I could try to make the dish. Imagine my surprise when she said the addition of Galilee Green Olive Oil enhanced the unique blend of spices and really brought out the layers of flavor!
As soon as I got home I mixed the spices the exact way she had described. I tasted the mixture and discovered that it was so hot I couldn’t stand it! Too, too spicy for me.
So with her permission I’ve adapted the recipe for less adventurous taste buds. It’s still delicious, especially with the addition of Galilee Green Olive Oil! By the way if you like it hotter and more authentic you can add 1/2 tsp of hot chili powder and 1/2 tsp of ginger.
Ingredients:
Fresh spices from the market
- 1 chicken cut into 8ths
- 1/4 cup Galilee Green Olive Oil
- 1 tsp dried cilantro
Spices
- 1 tsp curry powder
- 1/2 tsp cardamon
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp Himalayan salt
- 1 cup diced canned tomatoes
Directions:
- In a bowl, coat chicken pieces with Galilee Green Olive oil and cilantro. Set aside.
- Mix all spices together in another small bowl then pour into a heated deep pan (with a top) and slowly toast them dry over low heat for about 5 minutes stirring frequently until spices start to brown and smoke slightly.
- Add the coated chicken pieces (pouring in olive oil from the bowl as well) and coat all pieces with spices.
- Brown on all sides on a medium to low heat for about 7 minutes until evenly browned.
- Add diced tomatoes, stir well, then cover and cook on medium to low heat for 20 minutes stirring occasionally.
- Uncover and cook for an additional 20 minutes until liquid begins to evaporate, stirring to coat all the pieces.
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