This preparation is inspired by the classic Sindhi sayel chicken, which is a one-pot rustic stew with roughly chopped onions. One-pot meals are our favorite!
makes ~4 cups
- In a heavy bottom stock pot, combine ghee, onions, chicken and all spices, except the last tsp of cardamom. Cover the pot and cook on low-medium heat for 45 minutes (stir every 15 minutes) or until chicken is cooked through.
- Turn off heat, sprinkle with the rest of the cardamom and serve.
ideas / variations
- Goes phenomenally with sour dough bread or serve with rice or sautéed greens.