CHICKEN XACUTI

CHICKEN XACUTI image

Yield 4

Number Of Ingredients 23

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1 (1 3/4 pound / 800 gram) chicken, skin removed, cut into 12 pieces on the bone
1/2 teaspoon ground turmeric
2 teaspoons table salt
1 tablespoon freshly squeezed lemon juice
1/3 cup (65 ml) plus 2 tablespoons oil
2 (1 inch / 2 1/2 cm) cinnamon stick
6 whole cloves
4 dried red chiles, stemmed
2 tablespoons white poppy seeds
1 teaspoon ajwain (caraway seeds)
1 teaspoon cumin seeds
10 to 12 whole black peppercorns
1 teaspoon fennel seeds
4 star anise
1 1/2 tablespoons coriander seeds
1 bay leaf
1/4 teaspoon freshly grated nutmeg
4 to 6 garlic cloves
3/4 inch piece fresh ginger, crushed
2 medium red onions, choped
1 1/2 cups (180 grams) grated fresh coconut (or frozen unsweetened coconut)
1 tablespoon malt vinegar or cider vinegar
1 tablespoon chopped cilantro

Steps:

1. Put chicken in a bowl. Add the turmeric, 1 1/2 teaspoons salt, and the lemon juice, and stir well. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate. 2. Place a medium nonstick saucepan over high heat and add the 1/3 cup (65 ml) oil. When small bubbles appear at the bottom of the pan, lower the heat to low. Add the cinnamon, cloves, chiles, poppy seeds, ajwain, cumin, peppercorns, fennel, star anise, coriander, bay leaf, nutmeg, garlic, ginger, and onions and sauté for 5 to 7 minutes more or until the coconut is browned. 3. Add the cocunut and saute for 5 to 7 minutes more or until the coconut is browned. 4. Transer to a plate and set aside to cool to room temperature. 5. Transfer to a food processor with 1 cup (200 ml) water, and process to a fine paste. 6. Place a medium nonstick saucepan over medium heat and add the remaining 2 tablespoons oil. When small bubbles appear at the bottom of the pan, lower the heat to medium, add the chicken, and saute for 3-4 minutes. 7. Add the spices and coconut mixture and stir well. Add 1 cup (200 ml) water and stir. When the mixture comes to a boil, lower the heat to medium and cook for 25 minutes or until the chicken is cooked through. 8. Add the vinegar, the remaining 1/2 teaspoon salt, and the cilantro, and stir. 9 Transfer to a serving bowl and serve hot.