Fabulous "Cast-Iron Pan" Pepper Chicken

I hate the idea of "Springing forward" even before the advent of Spring. I hate it, period! Are you with me? Are you like me? I constantly wonder about the things I could have accomplished in the lost hour. Well you won't see me complaining six months from now when we gain an hour. LoL

Coming to the Chicken dish, this is probably one of the easiest anyone can make. I say so because it is a lot less complicated that even beginners can ace.Yo sis, if you are reading this, then you know what I am talking about. I know a lot of people don't have tolerance to Chilies and other spice..Well, this recipe won't upset anyone's stomach cause the heat factor comes from only one source -- Crushed Peppercorns. My hubby loves this Pepper Chicken. He would have loved it even more if I used cut chicken so the gravy coats every inch of every chunk. Well, I was a bit lazy over the weekend so I used the drumsticks. But you may use thighs or breasts, whole or cut-up..It tastes good anyhow.Just make sure to use a cast iron pan to make this. It adds flavor to the dish and keeps the chicken juicy. Yum Yum!

Ingredients:

• 10 Chicken Drumsticks
• 1/2 Medium Yellow Onion, finely chopped
• 1/4 Cup Crushed Canned/Fresh Tomatoes, Pureed ( I used Canned Tomatoes)
• 1 Tbsp Coriander Powder
• 1-1/2 Tsp Crushed Pepper or as needed
• 3 Tbsp Olive Oil
• 2 Tbsp Olive Oil for browning the chicken
• Salt as needed

For the Marinade:

• 4 Tbsp Thick Yogurt
• 4 Cloves Garlic, minced
• 1/2" Ginger, minced
• 1/4 Tsp Turmeric Powder
• 1/8 Tsp Salt
• 1/2 Tsp Crushed Pepper

Tool:

• A well-seasoned Cast-Iron Pan

Procedure:

• De-skin the drumsticks.Clean them and put one or two deep slit(s) on the flesh.

• Combine all the ingredients for the marinade in a wide bowl. Add the chicken and make sure its coated evenly with the marinade. Also make sure to apply inside the slits. Marinate in the refrigerator for 2-3 hours.

• Add 2 tbsp of olive oil to the cast-iron pan and brown the chicken in batches. Takes about 2 minutes per batch to brown them evenly.If the pan is too hot it might stick a little bit. But never you mind. Those sticky bits make for a nice gravy.

• Transfer the browned drumsticks to a plate. Set aside.

• In the same pan, add the remaining 3 tbsp of oil and add the chopped onions. Once browned, add the tomato puree,coriander powder and a little crushed black  pepper.

• Once the tomato loses raw smell and a gravy is formed add the chicken pieces.

• Stir well to coat the chicken with gravy.

• Add salt and (more) black pepper as needed. Stir and lid the pan. Do not add water. Cook for 7-8 minutes.

• The chicken generates its own steam. Stir midway and cook for 7-8 more minutes.

• Open the lid and let all the moisture evaporate. A thick gravy coats the chicken.

• Serve the chicken with piping hot rice or with some salad on the side.

Enjoy!