Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
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

Instructions:
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.

Indian Spice Chicken Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
1 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

1 T cooking oil
2 medium bags braising greens mix
2 # tomatoes, cored & diced large

2 T Sambar Masala spice blend (also from World Spice Merchants)
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the first 1 T cooking oil over high heat, then add the onion and garlic and saute 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.

4. Heat the pan again over medium-high heat. Add the last 1 T cooking oil, then add the braising greens for 6-7 minutes or until well-wilted.

5. Combine the onions, chicken and greens with the tomatoes, and season everything with salt, pepper and the Sambar Masala. Cover the dish and start to braise for an hour.
4. 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 potatoes and kale, and use the mixture to fill sandwiches or wraps.

Togarashi Braised Chicken Sandwich

Ingredients:
1 T cooking oil
6 chicken thighs or drumsticks

1/2 red onion, julienned
1/2 head garlic, cloves peeled and thickly sliced
1 bunch rainbow card, ribs and stems removed and leaves cut bite-sized

1/2 grapefruit, juiced
2 t togarashi shichimi powder (Japanese 7-spice), or to taste
1 t soy sauce, or to taste

Instructions:
1. Preheat oven to 375.
2. Heat a large saute pan over high heat. Add the oil when the pan is hot, then add the chicken and brown well. Remove to a small baking dish.
3. Heat the same pan again over medium-high heat, then add the onions. Cook for 3-4 minutes, then add the garlic and chard. Cook for 7 minutes more, then mix in with the chicken.
4. Cover the baking dish and braise the chicken and veggies for one hour. Pull the meat off the bones when they're cool enough to handle, then add the remaining ingredients and taste for seasoning. Make some sandwiches with this filling and some shredded carrots. Delicious!