One Pot Morgh (Chicken)

4 tablespoons oil, divided
4 tablespoons butter, (Earth Balance) divided (optional)
1 large onion, halved and thinly sliced
6 chicken thighs
1/2 teaspoon cinnamon
1 (8 ounce) can chicken broth slightly heated
handful of sultanas
Pinch saffron
2 tablespoons cumin seeds, ground
1 large tomato, diced or one can diced tomatoes, un-drained
Salt and pepper to taste

Place saffron in heated broth and allow to bloom.

Place two tablespoons oil and 2 tablespoons butter or butter substitute into deep pan. Sauté onion until golden brown. Remove to a paper towel.

Add remaining oil and butter. Brown chicken until golden, about four minutes per side. Return onions to pan, add the rest of the ingredients, cover and simmer 35 minutes, turning chicken occasionally to coat.

Remove chicken carefully and allow to cool. Cook broth, allowing it to reduce slightly. Remove skin and bones from chicken and return it to the pan.

Serve as is or over basmati rice.

©2009 Debra Shiveley Welch

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