Chicken Thighs With Aromatic Spices

Directions

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