Tomato chicken with brown rice

Tomato chicken with brown rice is a delightful blend of spices and tangy tomatoes. It is essentially chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. 

A perfect family meal, and wonderful to serve to guests too, this complete dinner meal will also complete the day's health quotient for any family interested in fitness. 

Original recipe yield: 6 servings 
- Prep time - 15 mins 
- Cooking time - 2 hours 

Ingredients 
- 1 large onion, chopped 
- 4 cloves garlic, chopped 
- 1 slice fresh ginger root 
- 1 tablespoon olive oil 
- 2 teaspoons ground cumin 
- 1 teaspoon ground turmeric 
- 1 teaspoon salt 
- 1 teaspoon ground black pepper 
- 1/2 teaspoon ground cardamom 
- 1 (1 inch) piece cinnamon stick, chopped 
- 1/4 teaspoon ground cloves 
- 2 bay leaves 
- 1/4 teaspoon ground nutmeg 
- 6 skinless chicken thighs 
- 1 (14.5 ounce) can whole peeled tomatoes, crushed  

Directions 
- Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.  

- Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.  

- Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.) 

Serve with brown rice.