Wednesday, January 26, 2011

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

2 T cooking oil
1 yellow onion, quartered and sliced 1/4" thick
1 head garlic, peeled & sliced

1 t cooking oil
5 whole chicken legs (or 10 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster
2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

1 head green cabbage, cut bite-sized
1 T cooking oil
Salt and pepper TT

1. Preheat oven to 400 degrees.
2. In a large sauté pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and     sauté 4-5 minutes. Remove to a baking dish.
3. Heat the pan again over high heat, then add the next 1 t cooking oil. Brown the chicken in the hot pan until well browned and remove to the baking dish. Combine with the onion and garlic, season with salt, pepper and the Sambar Masala, and braise in the oven for 40 minutes.
4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the cabbage and sauté for 6-7 minutes or until lightly browned.
5. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the cabbage, and use the mixture to fill sandwiches or wraps.

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