BRAISED CHICKEN THIGHS WITH CHILE, CINNAMON, CARDAMOM AND CORIANDER

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

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

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