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Middle East Spicy Chicken




Source of Recipe


the web


List of Ingredients




# 1 (2 1/2 pound) frying chicken, cut up, or 4 to 6 boneless chicken breast halves
# 2 tablespoons vegetable oil
# 1 medium onion, peeled and chopped
# 1 (14 1/2 ounce) can beef broth
# Hot cooked rice
# 2 tablespoons minced parsley
# Lemon wedges

Seasonings

# 1 teaspoon minced garlic
# 1 teaspoon fennel seeds
# 1/2 teaspoon salt
# 1/8 teaspoon cayenne pepper
# 1 teaspoon ground turmeric
# 1/2 teaspoon paprika
# 1 teaspoon ground cumin
# 1 teaspoon curry powder
# 1/4 teaspoon black pepper

Recipe



In a small bowl, combine the seasonings and set aside.

In a large skillet or Dutch oven, brown the chicken in 2 tablespoons of oil over medium-high heat. Remove from the skillet and set aside. Brown the onions in the remaining oil. Add more oil if necessary to keep them from sticking to the pan, and don't allow them to burn. Stir in the seasoning mixture and cook, stirring constantly, for 1-2 minutes.

Return the chicken to the pan, add the beef broth, and bring to a boil. Simmer, covered, stirring occasionally, until the chicken is tender (about 30 minutes).

Remove the cover and boil until the sauce is reduced by half.

Serve with rice sprinkled with parsley, and garnish with lemon wedges.