Westchester Eats

Perfect on a cool autumn night.

Ingredients

2/3 cup white wine vinegar
12 large garlic cloves, peeled
6 tablespoons chopped fresh ginger
3 tablespoons curry powder
4 teaspoons ground cumin
1 1/2 teaspoons ground cardamom
1/2 teaspoons ground cloves
1/2 teaspoon (heaping) dried crushed red pepper
4 tablespoons yellow mustard seeds
4 pounds skinless boneless chicken thighs (about 10), cut into 1-to 1
1/2-inch pieces
8 tablespoons olive oil

5 cups chopped onions
2 14 1/2- to 16-ounce cans diced tomatoes in juice
2 cinnamon sticks

1 cup chopped fresh cilantro

Steps Place first 9 ingredients in blender and blend until smooth. Transfer spice mixture to large bowl. Add chicken and 4 tablespoons oil and toss to coat well. Heat remaining 4 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until golden, about 8 minutes. Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon sticks; bring to boil. Reduce heat; cover and simmer until chicken is tender, stirring occasionally, about 30 minutes. Season chicken mixture to taste with salt and pepper. Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon sticks. Stir in cilantro and serve. Makes 6 – 8 Servings.