*  Exported from  MasterCook Mac  *
 
                          Ajwain-Flavored Chicken
 
 Recipe By     : Madhur Jaffrey’s Spice Kitchen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main courses, poultry*           Snacks, savory*
                 Indian, Pakistani, Sri Lankan*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  pounds        kip filets
    1      teaspoon      freshly ground black pepper
      1/4  teaspoon      turmeric
      1/4  teaspoon      cayenne -- or more
    1      teaspoon      ground cumin
      1/2  teaspoon      ajwain seeds
      3/4  teaspoon      salt
    1      clove         garlic -- peeled and crushed
    3      tablespoons   vegetable oil -- divided
 
 Preheat the oven to 350F.
 
 Cut each chicken piece into thirds lengthwise, and then crosswise 
 into 3/4- to 1-inch segments.
 Put in a bowl and add the black pepper, turmeric, cayenne, cumin, 
 ajwain, salt, garlic, and 1 tablespoon of the oil.
 Mix well and set aside for 15 to 30 minutes or longer, covering and 
 refrigerating if necessary.
 
 Heat the remaining 2 tablespoons oil in a wok or large non-stick 
 frying pan over very high heat. 
 When very hot, put in the chicken.
 Stir-fry until chicken pieces are lightly browned or turn opaque on 
 the outside.
 
 Put in a baking dish and cover loosely with lightly oiled wax paper.
 The wax paper should be inside the dish and directly on the chicken 
 pieces. [Why wax paper and not foil?]
 Bake for 8 to 10 minutes, or until the chicken pieces are just cooked 
 through.
 If not eating immediately, remove the chicken pieces from the baking 
 dish to prevent them from drying out. 
 
 Serves 3-4 as main. [Not 4 big eaters.]
 
 Author’s note:
 Can be pierced with toothpicks and nibbled on with drinks, added to 
 salads, or eaten at picnics.
 
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