Monday, June 29, 2009

Mohambra Chicken Thighs

6 chicken thighs, with bone and skin
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon cayenne pepper
1/4 cup flour
2 tablespoons olive oil
1/2 cup white wine
2 yellow onions, chopped
5 cloves garlic, minced
1/2 cup chopped pecans, slightly roasted
6 ounces red bell peppers, roasted and skinned
6 ounces sundried tomatoes
1 teaspoon salt

Directions:Sprinkle chicken with paprika, cumin and cayenne pepper; dust lightly with flour. In large skillet, place olive oil over medium high heat. Add chicken and brown on all sides. Reduce heat to medium; add wine, cover and simmer 15 minutes, turning chicken occasionally. Remove chicken to ovenproof casserole, cover and place in 300 degree F. oven to keep warm. To skillet, add onions, garlic and pecans. Sauté 5 minutes and remove to food processor. Add roasted red peppers, tomatoes, salt and process until almost smooth. Return chicken and any drippings from casserole to skillet; stir in onion mixture. Cover and simmer on medium low heat for 10 minutes.

I served it with fresh green beans with sauteed onions and garlic and diced tomatoes. The Mohambra sauce is really good with pita chips!

My 8 year old LOVED it!

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