I've been known to bypass recipes entirely, just because the first instruction is to brown bone-in, skin-on chicken. I hate doing it. It makes a huge greasy mess, I always burn myself, and it takes forever to finish up the batches. I sucked it up and carried on, bracing myself for vicious little spits of oil. Grrr. The rest of the recipe was simple. Drain most of the chicken grease, and cook an onion in it. Once soft, add a number of spices--tomato paste, garlic, fresh ginger, chili powder, cardamom, nutmeg, and something called fenugreek, which I omitted. I couldn't find it in the store (big surprise), and it was obscenely expensive online. Add some flour to thicken up the broth, then throw in red wine, chicken broth, and water, and let it cook for an hour, with the chicken pieces. After the hour, remove the chicken and allow the liquid to cook down. In the last minute of cooking, throw some already hard-boiled eggs in, just to warm them up and cover them in sauce.
I have to admit, I had my doubts about this dish 3/4 of the way through. I tasted some on a spoon after I removed the chicken, and it was awful. It tasted like watered-down socks. I added some salt and pepper, crossed my fingers, and allowed it to reduce the remainder of the way.
|This wins no points for presentation. Trust me, it tasted good, though.|
Conclusion: I liked this very much. I had no idea what to expect, and was delighted with what I wound up with.