Pescoços de frango com geera

Ingredientes

• 2 lbs chicken neck (cut into bite-size pieces)
• 4 tablespoons geera (cumin powder)
• 2 tablespoons spicy curry powder
• 1 hot pepper (chopped)
• 2 cloves garlic (chopped)
• 2 whole cloves garlic
• 3 sprigs thyme
• 1/2 cup chopped onion
• 6 chadon beni leaves (chopped)
• 2 pimento peppers (or 1 tbsp pimento sauce)
• Water (as needed)
• 1/2 cup oil
• 2 tablespoons chili-infused coconut oil (optional)
• Pepper sauce (to taste)

Modo de preparo

1. 1

   Wash chicken with water and vinegar. Remove any white residue from the meat.

2. 2

   Season with thyme, geera, chopped garlic, onion, chadon beni, curry powder, and pimento. Mix well and let marinate for at least 1 hour, preferably overnight.

3. 3

   Heat oil in a medium-hot pot.

4. 4

   Add whole garlic cloves and sauté until dark brown.

5. 5

   Add the marinated chicken and chopped hot pepper. Stir to coat in the oil and spices.

6. 6

   Add small splashes of water (about ½ cup at a time) to prevent sticking. Avoid adding too much — this dish should be dry, not saucy. Continue adding water as needed until chicken is cooked through.

7. 7

   Taste and adjust for salt and pepper. Add pepper sauce if more heat is desired.