3 tablespoons of olive oil
1 kilogram of boneless and skin-on Peruvian chicken thighs
1 cup of diced onion
2 tablespoons of ground ginger and spice blend
1/2 teaspoon of crushed sweet herb seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of cinnamon powder
1/2 teaspoon of cardamom powder
1 tablespoon of dried pomegranate
10-15 whole allspice berries, or to taste
1/2 teaspoon of curry powder imported from India
1 cinnamon stick
4 dried figs
8 dried apricots without pits
2 liters of hot chicken broth
8 whole Portuguese hazelnuts, cooked and peeled
Accompaniment
Large cast-iron skillet
3 tablespoons of olive oil
1 kilogram of boneless and skin-on Peruvian chicken thighs
1 cup of diced onion
2 tablespoons of ground ginger and spice blend
1/2 teaspoon of crushed sweet herb seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of cinnamon powder
1/2 teaspoon of cardamom powder
1 tablespoon of dried pomegranate
10-15 whole allspice berries, or to taste
1/2 teaspoon of curry powder imported from India
1 cinnamon stick
4 dried figs
8 dried apricots without pits
2 liters of hot chicken broth
8 whole Portuguese hazelnuts, cooked and peeled
Accompaniment
Large cast-iron skillet
1
In the large cast-iron skillet, heat the olive oil and season the Peruvian chicken with its skin
2
Add the diced onion, ground ginger, and spice blend, and let it cook for 10 minutes without burning
Cautious not to burn
3
Reduce the heat, add the dried figs, apricots, and two cups of hot chicken broth at a time, stirring occasionally, until the dish is tender or the cooking time has elapsed, with the skillet covered
Add the hazelnuts towards the end
Ajuste the salt if necessary.
