Straight From the Comments Section. Yo.

This was a comment from the Restorative Pho Post. I am dying to make it as I am a yooge fan of dark meat chicken.

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Yes..my gift to you:

This isn't fancy; its not inspiring in any way shape or form--yet I get tons of requests for it--once its been tried. This is purely for medicinal purposes--straight from Bangladesh (literally)

Bengali Chicken

1 medium onion, chopped
1 tbsp. vegetable oil
1 small head cauliflower, cut up
4 - 5 chicken legs or thighs, skinned and scored
3/4 c water

spice mix:

1 tsp curry
1 tsp garlic powder
3/4 tsp turmeric
3/4 tsp ginger
1 tsp salt
3/4 tsp ground cumin
1/4 tsp cardamon
1/4 tsp coriander
1/8 tsp ceyenne
2 cup hot cooked rice

Couldn't be simpler. In a large deep saucepan, fry the onion in the oil. Add the cauliflower, spices, chicken, and water. Bring to a boil; reduce heat; simmer 30 minutes, stirring once or twice to make sure the chicken cooks immersed in the liquid. Cauliflower should be an unrecognizable yellow mush by the time its finished. Serve over hot rice with the following salad:

I use a mandolin and a potato peeler to get the right feel for this:

1 tomato, sliced extremely thin
1 tomato, same--on the mandolin
1 cucumber, peeled and sliced paper thin with a potato peeler
1 fresh jalapeno, seeded and minced fine

Put all that in a bowl. Sprinkle with a generous sprinkling of salt; a tablespoon of fresh lime juice. Squeeze together with your hands. Leave in fridge while rice and chicken cook.

The whole thing is done in about 30 minutes. To have this authentically, you eat it with your hands, but we're just as happy to mush the chicken mixture and rice together--with a little of the salad to make a bite--with a fork.

Perscription: serve with good friends and family. Wait three days to take phone calls for recipe requests.