Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
1/2 T cumin, whole
2 T coriander
2 black cardamom pods, husks removed
2 green cardamom pods, husks removed
1/2 t salt
1/8 t cinnamon
1/2 t turmeric
1 T pink peppercorns
2 t moroccan poivron rouge
1/2 t nutmeg, fresh grated
6 mace, blades
4 inch ginger, grated on microplane
4 cloves garlic
2 T red palm oil
2 yellow onions, diced
18 Chicken thighs, boneless skinless
3 med sweet potatoes, 1/4 inch cubes
2 c chicken stock
1/2 c cream
1 t rosewater
1 t pandan extract
Toast cumin and coriander in small pan over med-hi heat until fragrant.
Grind cumin, coriander, cardamoms, salt, cinnamon, turmeric, clove, pink peppercorns, moroccan poivron rouge, longpepper, nutmeg and mace to fine powder.
Mash ginger and garlic to paste in mortar then grind in spice mixture.
In a large pot or wok, sauté onion in palm oil until translucent.
Add spice paste and stir to coat onions.
Add chicken and sear on all sides (3 to 5 min)
Add sweet potato and stock.
Simmer until chicken is cooked (20 min)
Stir in cream and remove from heat.
Stir in rosewater and pandan extract.
Serve with rice.