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I thought from your comments that this might be something you would really like Higgies. I could be wrong...
In a Dutch oven (large pot) in olive oil, fry thick slices of 2 large eggplants, or 6 Japanese,
(Remove each item before frying the next and put all in the same bowl for keeping warm.)
fry 2.5 lbs uncoated chicken thighs with skin, that have been cut in half to expose open bone (have butcher do it), until golden (does not need to be done).
fry 15 shallots or 1-2 large red onion cut as for fajitas (in half lengthwise, then sliced lengthwise).
Then add a little more oil and fry until starting to brown 16 oz. small whole crimini mushrooms, or thick cut larger ones.
In the same pot, make sure you have at least 4T olive oil and add ¼ cup tumeric powder (or 4 pieces fresh whole tumeric root that has been crushed in a spice grinder or minced with a sharp knife, 2t cumin powder (or 2T cumin seed), 4t coriander powder, 1T kosher salt. Stir in oil for a minute, don’t let scorch. Pour in 1 cup water, when starts to thicken, pour in 1 cup more and add the rest of the ingredients back into the pot. Cover with water, add 2 cups chopped fresh coriander (cilantro), cover and simmer for 1 hour and a half to 2 hours.
It will be thick like a stew. It is traditionally served with steamed rice, and whole leaves of romaine lettuce, fresh stems of coriander, white onions simply cut in half and then the large layers peeled away, and radishes. I can imagine that some sort of substitute of chopped cauliflower with pine nuts and browned butter would be good too, and the fresh veggies.
In a Dutch oven (large pot) in olive oil, fry thick slices of 2 large eggplants, or 6 Japanese,
(Remove each item before frying the next and put all in the same bowl for keeping warm.)
fry 2.5 lbs uncoated chicken thighs with skin, that have been cut in half to expose open bone (have butcher do it), until golden (does not need to be done).
fry 15 shallots or 1-2 large red onion cut as for fajitas (in half lengthwise, then sliced lengthwise).
Then add a little more oil and fry until starting to brown 16 oz. small whole crimini mushrooms, or thick cut larger ones.
In the same pot, make sure you have at least 4T olive oil and add ¼ cup tumeric powder (or 4 pieces fresh whole tumeric root that has been crushed in a spice grinder or minced with a sharp knife, 2t cumin powder (or 2T cumin seed), 4t coriander powder, 1T kosher salt. Stir in oil for a minute, don’t let scorch. Pour in 1 cup water, when starts to thicken, pour in 1 cup more and add the rest of the ingredients back into the pot. Cover with water, add 2 cups chopped fresh coriander (cilantro), cover and simmer for 1 hour and a half to 2 hours.
It will be thick like a stew. It is traditionally served with steamed rice, and whole leaves of romaine lettuce, fresh stems of coriander, white onions simply cut in half and then the large layers peeled away, and radishes. I can imagine that some sort of substitute of chopped cauliflower with pine nuts and browned butter would be good too, and the fresh veggies.
18 Days Cheat Free
Maybe I'll put one on our registry! Thanks!
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