4 large skinless chicken thighs c into 4 pieces
2 cloves of garlic smashed in mortar and pestle
1 orange scotch bonnet pepper deseeded and smashed mortar and pestle
1 small can tomato paste 6oz (170g)
2 small cans tomato sauce plain (8oz per can or 227g per can)
1/2 cup to 1 cup veg oil
sudanese spice mix about 1 tbsp
(1/4 cup ground cinnamon, 1/4 cup whole coriander toasted and ground, 1/4 cardamom ground,1/4 cup black peppercorn or black pepper)
3 twigs of thyme
1 1/2 cup boiling water
2 Maggi chicken cubes
2 pinches of cayenne pepper
cut chicken and trim off fat and cut into 4 pieces
wash chicken in vinegar and sea salt
rinse and drain and set aside
add 1 to 1/2 cup oil ,2 cans of tomato sauce and 1 can of tomato paste diluted with 2 tbsp water prior and add to the oil
add half onion and fry for 20 min till oil turns red and sauce gets a little thicker turn off the heat
in another pot add the onion spices a little oil ,thyme,2 Maggi cubes, and garlic and scotch bonnet and stir for 6 min
add the boiling water to cover chicken a little above it cook till chicken is done.
take out the chicken and add the broth to the pot of fried tomato sauce. take out some cardamom seeds if needed by straining the broth , and then re-adding everything in the strainer except the cardamom seeds (you can leave some like I did)
stir it well and add the chicken and cook for 10 min till the sauce reduces a little.
serve with, kisra,gurassa, pita, or round bread called baladi.
for all these bread recipes check out : http://www.sudanesekitchen.com/
This recipie was adapted from: