This is nice, earthy, cold-weather comfort food. I like to eat it over Basmati rice cooked with chicken stock instead of water, and with some added turmeric. The spices in the recipe can be adjusted such as reducing some of the more "earthly" flavors like cumin, coriander, and cloves, and adding things like thyme, sage, and fennel seeds. I prefer to use ground lamb as the protein, but it is also more difficult to not dry out too much for my tastes. If using lamb I add it back to the sauce later targeting an internal temperature of around 128°F. Note that the USDA recommends that lamb be cooked to an internal temperature of 145°F.

The kids and I like a dark soy sauce and have tried several recipes before finding this one. At one point I made up a sauce that we really liked, but it was totally by accident and did not take notes so the recipe was lost. This is pretty close to it, though. Total cook time is around 35 minutes.

With tomatoes in the garden I need as many recipes as possible that use them, (a single tomato plant is very bountiful!) This is a nice, clean chicken recipe. Total cook time is around 45 minutes.

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