“A New African Tradition for Hanukkah” – via The New York Times

INGREDIENTS

8 to 10 boneless, skinless chicken thighs
Juice of 1 lemon
1 tablespoon white vinegar
4 to 5 large onions, peeled and quartered
Fresh ginger (1-inch piece), peeled and grated
½ head of garlic, peeled
⅓ cup olive oil
1 to 2 tablespoons hot chile powder like cayenne
1 tablespoon sweet paprika
½ teaspoon ground ginger
½ teaspoon ground coriander
1 teaspoon ground cardamom
¼ teaspoon dried thyme
¼ teaspoon ground fenugreek
¾ teaspoon salt or to taste
Pinch of freshly ground black pepper
Injera, pita, naan or rice, for serving
Hard-boiled eggs, for serving (optional)

PREPARATION

1. Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
2. Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
3. As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
4. Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
5. Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
6. Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Yield: 4 to 6 servings