Chicken Thighs with Aromatic Spices - chicken thighs

Method

• Bring 7 cups water to a boil in a large saucepan, add chicken (and a little more water to cover if needed).
• Skim off any grayish foam that rises during the first few minutes of simmering.
• Add black pepper, cumin, oregano, bay leaves, 1 teaspoon salt and garlic.
• Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes).
• Remove from the heat and cool the chicken in the cooking liquid, if time permits.
• With a slotted spoon, remove thighs from the broth and set them on a plate.
• Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator.
• Rub 1 tablespoon Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator.
• Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess.
• Rinse onions, drain thoroughly and set aside with chilies.
• Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
• Drain on paper towels and keep warm in a 200 degree F oven.
• Return the pan to the heat and add onions and chilies.
• Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften.
• Add vinegar, reserved broth and remaining 1/2 tablespoon spice paste, stirring to dissolve the paste.
• Simmer for several minutes to blend the flavors.
• Taste for salt and vinegar.
• Place 2 thighs in each of 4 bowls.
• Top with a portion of the onion mixture and the broth.