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Historical November 1992 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
In a recent review of a long-time St. Louis oriental restaurant, master food critic Joe Pollack called attention to an important problem: “Where are the peppers?” Pollack writes of his yearning to find someone or someplace with “a new stock of peppers and a willingness to use them for those who want the fire.” Well, Joe’s clearly never had my “Really Spicy Chicken,” which of course can be varied up or down the heat index by moderating the amount of cayenne (red) pepper used.
But that’s your only choice: don’t skimp on the other spices or you won’t get that taste that keeps them coming back for more. And don’t skimp on the oil either. There’s nothing worse than the taste of boiled spices! ° Besides, didn’t you know that spices cancel out calories?
This recipe is enough for 4-6 chicken breasts or 3-4 lbs. chicken SPICES Teaspoons 3 Garlic (granulated) 3 Ginger powder 3 Cayenne pepper 2 Ground cumin powder 2 Salt 1 Ground Nutmeg 1 Ground Cinnamon 1 Ground Cardamom 1/2 Ground Cloves 10 strands…Saffron Remove skin from chicken, and place pieces in roasting pan (blue type works great). Chop 1 onion (4 ozs) and mix 6 oz of tomato paste, 1 oz of vinegar, and 2 oz of vegetable oil (absolutely essential to bring out the taste of spices). Combine onion mixture with spices and then spread on chicken pieces in roasting pan. Cover and place in 300 degree oven for approximately 1 hour. Check to make sure you have adequate sauce for dipping bread or serving on rice, adding a small amount of water if necessary.
Original photograph caption
Neville Vatcha preparing Really Spicy Chicken. Photo by King Schoenfeld.
Originally published in The Times of Skinker-DeBaliviere, November 1992.
Read this article in the original newspaper issue.
Original source: SD_Times1992_11.pdf, printed page(s) 7; PDF page(s) 7.
