Apple cider

Tina’s Indian Chicken with Crispy Crackles
Serves four

3 1lbs. chicken thighs, with skin and bones
1.5 Tbs. Garam Masala (or 5-spice powder)
2 medium onions, thinly sliced
1.5 cups of apple cider
1 bay leaf
Canola or other mild cooking oil

1. Wash and dry the chicken. Leave skin on but remove excess fat. Place in large bowl.

2. Sprinkle the chicken with Garam Masala, salt and pepper. Add cider and bay leaf. Stir to coat with spices. Cover and refrigerate for several hours or up to 2 days.

3. When you’re ready to cook, remove chicken from marinade. Pour marinade with bay leaf into a heavy pot with a lid. Pull chicken skin from each thigh; set aside. Return chicken to marinade.

3. Cook chicken on medium heat for about 30 minutes until cooked through. Remove chicken from pot; tent with aluminum foil. Turn heat to high and cook for about five minutes until the liquid is reduced. Taste. Season with salt and pepper.

4. In the meantime, dry chicken skin thoroughly with paper towels. Heat one to two tablespoons of canola oil in a fry pan and crisp the skin until it’s mahogany. Be careful not to let the skin char. Remove pieces from pan. Drain on paper towels. sprinkle with salt and set aside.

5. Add about two tablespoons of oil to the same pan and sauté onions slowly until they’re caramelized. Add onions to the reduced cooking liquid. Return chicken to the pot. On a low flame heat chicken until warm.

6. To serve, place one or two thighs on a plate. (It’s great over rice). Remove bay leaf from sauce and then spoon sauce atop chicken. Scatter a few pieces of the crackle over all. Serve.