Chicken with a Curry Drizzle

Chicken with a Curry Drizzle   4 servings

1 kg chicken thighs, boneless and skinless
60g shallots (about 3 or 4 medium) peeled and rough chop
1/2 tablespoon Bittersweet Zesty Garlic or to taste
20g fresh ginger, peeled and diced
1 tablespoon Bittersweet Devil's Island Curry Blend
10 whole black peppercorns
10 whole cloves
1 cinnamon stick about 4cm
1/2 tablespoon Balsamic vinegar or similar

Remove any residual fat from the thighs. Add all above ingredients to a heavy, deep skillet and stir to coat the chicken. Cover the skillet and let stand for 40 minutes.  If the room is warm, place the skillet in the refrigerator and leave for 60 minutes. Add 3/4 cup water to the skillet and stir about. Cover and bring to boil and simmer for 40 minutes. While this is simmering, thinly slice a medium brown onion and cook it in 3 tablespoons of vegetable oil until it begins to brown.  If using Brussels sprouts and carrots, add it to the onion at this time and cook until tender.  When chicken is cooked, remove it from the liquid and scrape off all "bits".  Push the vegetable mixture to the side and brown the chicken on both sides. Cover and keep warm.  Strain the "broth" which the chicken cooked and return it to the pan.  Thicken it in the usual manner with 1 1/2 tablespoons of regular flour.  Serve the chicken over rice and drizzle with drizzle.