Kuure-ed Chicken (A Yooper-Inspired Recipe)

• 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 8 -12 cloves garlic (to taste)
• 2 tablespoons ground ginger
• 1 12 teaspoons cayenne pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 34 teaspoon ground cardamom
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 8 ounces vinegar
• 2 tablespoons peppercorns
• 6 bay leaves

1. Place the chicken pieces in a (large) Ziploc bag.
2. Dump the next nine ingredients in your blender and give it a good whirl for about 30 seconds.
3. Add the marinade to the bag.
4. Remove the air from the bag and seal.
5. Knead the bag to mix the meat and marinade.
6. Ensure that all the meat is covered.
7. Refrigerate for 18 to 24 hours.
8. Place in a large pot over low heat.
9. Add the whole peppercorns and the bay leaves.
10. Simmer for at least 2 hours.
11. This can also be done in the crock pot on high for 6 hours.

chicken breasts, chicken thighs, garlic, ground ginger, cayenne pepper, ground coriander, ground cumin, ground cardamom, cinnamon, salt, vinegar, peppercorns, bay leaves

Taken from www.food.com/recipe/kuure-ed-chicken-a-yooper-inspired-recipe-73081 (may not work)