D’JAJ bil’KARI: Iraqi Chicken with Cardamom, Curry, Ginger, and Tamarind
Cuisine & Diet: Dairy-free, Gluten-free, Iraqi, Meat, Middle Eastern, Mizrahi, Rosh Hashanah, Shabbat
GENERAL INGREDIENTS:
Chicken (mix of drumsticks and breasts)
Kosher salt
Black pepper
Whole mustard seeds or Dijon mustard
Ground coriander
Ground cumin
Bay leaves (or dried thyme or oregano)
Cardamom pods
Curry powder
Ground turmeric
Sugar
Vegetable or canola oil
Extra virgin olive oil
White wine vinegar
Tamarind paste/concentrate (like black strap molasses)
Cornstarch, potato starch, or arrowroot
Mango chutney or apricot preserves, for serving
Garlic
Onions
Flat leaf/Italian parsley or coriander (cilantro) leaves
Fresh ginger root or jar of ginger paste
EQUIPMENT:
Measuring cups and spoons
Large chef’s/chopping knife and cutting board
Large skillet
Mixing spoon
