Thai Ginger Chicken Stew
* 2 tsp allspice
* 1/2 cup fresh thyme leaves
* 2 tsp tamarind paste
* 1 (2 inch) piece of ginger, peeled and chopped
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 tbsp olive oil or other good oil
* 4 boneless, skinless chicken breasts cut into pieces
* 2 tbsp high heat oil, like peanut, safflower, or canola
* 1 tbsp flour
* 5 C of chicken broth
* 4 bell peppers, cleaned and diced
* 5 roma tomatoes, diced
1. Place the allspice, thyme, tamarind paste, ginger, salt, pepper, and oil into food processor; process until it turns into a paste.
2. Pour the mixture into a zip lock bag, add the chicken, seal the bag and distribute the mixture over the chicken well by pressing with your hands.
3. Marinate chicken in bag for anywhere from 30 minutes to overnight.
1. Pour 2 tablespoons of high heat oil in a Dutch oven, or other deep heavy pot, and put over medium heat.
2. Add the marinaded chicken and cook 5 to 8 minutes until the chicken is browned on all sides.
3. Sprinkle the flour over the chicken and add 1/2 cup of the broth to pot, stirring to combine with the flour and to remove any of the brown bits from the pan bottom.
4. Make sure pot is back up to medium heat, and add the remaining broth, stirring until the flour has completely been incorporated.
5. Add the peppers and tomatoes and bring the mixture to a boil.
6. Reduce heat to low and simmer 30 minutes or until the sauce thickens a bit.
You can store this stew in the freezer if you wish for future dinners. Just let the stew cool completely, then put in freezer containers. You can keep it for as long as 3 or 4 months in the freezer.
To heat up, let it thaw, then heat over very low heat in a large saucepan until just hot. Don't let it come to a boil. If you're worried about watching a pot, just put the thawed stew in an oven-proof pot and heat in oven at 350 degrees for 30 to 35 minutes.
Or serve immediately in big bowls with chunks of hearty bread.