Braised Chicken with Onions and Tomatoes

• 3 tablespoons vegetable oil
• 4 large onions, thinly sliced
• 1 piece gingerroot, peeled and minced (3 inches)
• 8 cloves garlic, minced
• 2 -3 green serrano chilies, chopped
• 5 large tomatoes, coarsely chopped
• 3 -4 black cardamom pods
• 2 pieces cinnamon sticks (1-inch)
• 5 -6 whole cloves
• 6 -8 whole black peppercorns
• 2 small bay leaves
• 3 tablespoons coriander, ground
• 2 tablespoons cumin, ground
• 1 teaspoon cayenne pepper
• 14 teaspoon turmeric
• 12 cup plain yogurt
• 14 cup dark rum
• 1 teaspoon salt
• cilantro
• 8 -10 chicken pieces (legs, thighs or beasts your choice)

1. Heat oil in large saucepan over high heat.
2. Add onions and sauti 2 minutes.
3. Stir in ginger, garlic and chiles.
4. Add chicken pieces and brown lightly.
5. Add tomatoes and remaining spices, yogurt, rum and salt.
6. Reduce heat to low and braise 40 minutes until chicken is cooked through.
7. Serve with cilantro and rice.
8. With leftovers.
9. Freezes well.

vegetable oil, onions, gingerroot, garlic, serrano chilies, tomatoes, pods, cinnamon, cloves, black peppercorns, bay leaves, coriander, cumin, cayenne pepper, turmeric, yogurt, dark rum, salt, cilantro, chicken

Taken from www.food.com/recipe/braised-chicken-with-onions-and-tomatoes-101 (may not work)