Recipe by Mike Grosh – North Market Spices Staff
Ingredients
4 LB Chicken Thigh (skin-on, bone-in optional)
4 tbsp Vegetable Base (We use the Better than Bouillon brand)
2 oz Qorma Masala
12 oz Golden Raisins
8 oz Cashew Butter
12 oz Greek Yogurt
Optional
***(3 tsp KB Gunslinger) spicy boi remix***
***a little bit of Tandoori Masala can be added too***
Procedure
Preheat oven to 375 F
In a Braising Pan add enough Hot Water to to raise the level to 1/2 inch. Mix in the Vegetable Base, Golden Raisins, and Qorma Masala. Stir well to combine
Add the Chicken, coating each with the braising liquid, and rotate the chicken to be skin side up.
Add more Hot Water to just below the level of the chicken
Cook for 45 minutes
Remove the pan from the oven, add water if necessary to make sure the chicken is mostly submerged, drop the heat to 325F, cover tightly with aluminum foil, and set back in the oven.
Cook for another 90 minutes or until the chicken reaches a minimum of 165F.
The chicken will easily pull apart. when cooked through.
For skin-on (or to create a sear), remove the foil, set the oven to broil, and cook for 7 minutes to crisp/brown the skin/top, keeping an eye on the Chicken to prevent burning. For bone-in, remove from liquid. For boneless, drain *some* of the extra liquid.
Add the Cashew Butter and Greek Yogurt. Stir them into the sauce if bone-in, and smash them with a potato masher if boneless (pulled chicken consistency).
Garnish with freshly chopped cilantro over Coconut Jasmine Rice (1 tbsp Coconut Oil per uncooked cup of Jasmine Rice).
Vegetables I like to cook alongside this: sautéed onions, zucchini, green bell pepper, and/or, boiled shredded carrots.
Coconut rice is a wonderful complement as you build up the spice level in the chicken.
