If there’s one thing that we crave when the rain pours, it’s definitely a bowl of something warm and comforting. Ramen restaurants have lines spilling outside doors, goto and mami houses run out of wares before closing. Soups and stews are the antidote to a colder-than-average day, which has us reaching for recipes that provide heat and intensity.
For this rice bowl, we decided to look towards the African continent for inspiration. Their cuisine is chock full of fiery, spice-tinged, dishes that are often so deep and complex in their flavor. Take Ethiopia for example, which has a unique spice called berbere made with dried peppers, that is liberally used in their popular dishes like doro wot, a spicy tomato chicken stew. This particular recipe was inspired by McCormick and Hey Handsome popular chef, Nicco Santos’ African Curry Pork Ribs. Chef Nicco uses a hefty pork rib flavored and marinated in McCormick spices. Turmeric adds color, cinnamon adds sweetness, star anise create a licorice-like base, while chili and ginger come together for a surprisingly nuanced kick. Using chicken makes this more affordable for the average cook, and turns it into a rich, thick, stew, that can easily be eaten alone, or put on top of a bowl of rice.
It’s easy to build layers of flavor using McCormick’s spices because of their fine grind, and this foolproof recipe is no exception. Inspired by McCormick’s Flavor Forecast, an annual report where global experts identify upcoming flavor trends, this recipe is a good addition to your rainy day repertoire and promises to drench your taste buds.
1. In a pan over low heat, combine all of the McCormick spices and toast until fragrant, about 1 minute. 2. In a large pot over medium-high heat, add the water or chicken stock, sugar, and toasted spices. 3. Whisk until the ground and powdered spices are dissolved and add in the boneless chicken thighs. 4. Bring to a boil then cover, then lower heat to a simmer and cook until thighs are tender, about 30 minutes. 5. Remove cover and turn heat back up to medium-high, and cook curry until thickened and chicken is falling apart and shredded, about 30-45 minutes more. 6. Remove from heat and serve curry over rice or with bread, topping with fresh herbs and pickled red onion, if using.