Poulet aux Gingembre et Herbes (Chicken with ginger and herbs)

Ingredients

• 2 chickens, about 2 1/2 pounds each, cut into serving pieces
• 1 teaspoon black peppercorns
• 1 teaspoon (2 grams) loosely packed stem saffron
• ½ teaspoon salt, optional
• 3 teaspoons powdered ginger
• 2 ½ cups water
• 8 tablespoons butter
• ½ cup finely minced onion
• ¾ cup cored, peeled, seeded, diced tomato

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1437 calories; 108 grams fat; 39 grams saturated fat; 1 gram trans fat; 41 grams monounsaturated fat; 19 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 106 grams protein; 486 milligrams cholesterol; 699 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Prepare the chicken and set aside.
2. Grind together the peppercorns, saffron, salt and ginger, preferably in a mortar with a pestle.
3. In a kettle, combine the water, butter and spice mixture. Bring to the boil and add the chicken pieces including the backs. Cover. Cook, stirring the pieces occasionally, about 30 minutes.
4. Remove the chicken pieces to a warm serving dish. Cover closely with foil. Let the sauce continue cooking. Add the onion and let boil over heat about 15 minutes. Add the tomato and continue cooking over high heat about 10 minutes or until reduced to two cups. The sauce will thicken. Pour the sauce over the chicken and serve.

About 1 hour