BRAISED CHICKEN THIGHS WITH CHILE, CINNAMON, CARDAMOM AND CORIANDER

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Braised Chicken Thighs With Chile, Cinnamon, Cardamom and Coriander image

If you're looking to boost flavor, spices are a natural. There are perhaps no cuisines that use spices more deftly than those of India. Borrowing a technique commonly used there, I sweat a trio of aromatic spices before adding the liquid to a braised chicken-thigh dish. The final flavor of the dish, earthy but somehow still delicate, is wholly satisfying.

Provided by John Willoughby

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Scant 2 tablespoons vegetable oil
2 medium onions, halved and thinly sliced
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 tablespoon minced serrano or other fresh chili pepper
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground coriander
8 small or 6 large (about 2 1/2 pounds total) bone-in chicken thighs, skin removed
1 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
2 large white potatoes, peeled and cut into large chunks
3/4 cup coconut milk
About 1 cup chicken stock
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro

Steps:

  • Heat oven to 350 degrees. In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute. Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
  • Add chicken to the pot along with the salt, pepper, potatoes, coconut milk and just enough chicken stock to half-cover the thighs and potatoes. Turn heat to high, bring just to a simmer, then cover and put in the oven. Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
  • Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent loosely with foil and let rest. Skim as much fat as possible from the surface of the sauce, then return to a simmer over medium-high heat and simmer until slightly thickened, 5 to 6 minutes. Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary. Pour the sauce over the chicken and potatoes, and serve.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 26 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 715 milligrams, Sugar 4 grams, TransFat 0 grams

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