INGREDIENTS:
For Spice Mix 1:
1/8 teaspoon ground cinnamon
1 1/2 teaspoons sweet paprika
1 teaspoon caraway seeds
1 teaspoon ground coriander
1 tablespoon whole cumin seeds
For Spice Mix 2:
1/2 teaspoon ground turmeric
1 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
1/8 teaspoon ground coriander
1/8 teaspoon caraway seeds
1/8 teaspoon ground cinnamon
For the chicken:
12 ounces boneless, skinless chicken thighs (about 4 thighs)
2 garlic cloves, minced
1 fresh Thai chile, halved lengthwise, seeds discarded, and minced
4 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (7-ounce) yellow onion, halved and thinly sliced
1 (28-ounce) can whole peeled tomatoes, preferably San Marzanos, crushed by hand
DIRECTIONS:
To make Spice Mix 1:
In a small bowl, combine the cinnamon, paprika, caraway, coriander, and cumin. Stir everything together and set aside.
To make Spice Mix 2:
In a small bowl, combine the turmeric, chile powders, coriander, caraway, and cinnamon. Stir everything together and set aside.
To marinate the chicken:
Rinse the chicken, pat it dry with paper towels, and arrange the pieces on a large plate. In a small bowl, combine Spice Mix 1, the garlic, Thai chile, and 2 tablespoons of the olive oil. Coat the chicken with this mixture, rubbing it in thoroughly. Allow the chicken to marinate for 10 minutes at room temperature, or overnight in the fridge, covered with plastic wrap.
To cook:
1. Heat the oven to 400°F and arrange a rack in the middle. Season the chicken thighs all over with salt and pepper. Over medium-high heat, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed sauté pan with high sides and a tightfitting lid. When the oil is shimmering, add the chicken and sear on the first side, 2 to 3 minutes. Using tongs, flip the pieces and sear on the other side, 2 to 3 minutes more. Remove from the pan and set aside.
2. Reduce the heat to medium and add the onion and Spice Mix 2 to the same pan in which you seared the chicken. Sauté until the onion is very soft and translucent, about 7 minutes. Add the tomatoes and stir to combine. Raise the heat to medium-high and bring to a simmer.
3. Add the reserved chicken to the simmering tomatoes, nestling the pieces into the sauce. Cover the pan and transfer to the oven. Braise until the chicken is tender and cooked through, about 10 minutes.
To serve:
Taste the braising liquid and add additional salt and pepper as needed. Divide the chicken and sauce evenly between 2 warmed, shallow bowls and serve.
Source: Chow
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