slivka.com - Wine - Braised Chicken Thighs with Tomato, Ginger and Cinnamon

slivka.com > Wine > Braised Chicken Thighs with Tomato, Ginger and Cinnamon

Total Time: 100 minutes (40 minutes prep, 60 minutes cooking)

Ben's Modifications

I prefer thighs (the original recipe called for legs and thighs)
3-Packs of Chicken Thighs in my local supermarket are 1.20 to 1.50 pounds.
So I've adusted the quantity of thighs and increased the cooking times.
I'm a spice wimp, so I only use 1 teaspoon of Chili Flakes

Ingredients

4	Tablespoons Canola Oil
9	Chicken Thighs (4.0-4.5 pounds total)
	Kosher salt
1	teaspoon Whole Cumin Seeds
1	teaspoon Chili Flakes
1	large White Onion, peeled, halved and thinly sliced
1	large Ginger knob, peeled and grated (~4 ounces before peeling)
6	Garlic cloves, peeled and halved lengthwise
1	can Tomatoes, Whole Peeled (28 ounces)
2	Cinnamon sticks
4	Bay Leaves (fresh or dried)
	Water, as needed

Instructions
Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken (skin-side down) to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 5 minutes. Use metal tongs to turn the chicken pieces to sear their under side, about 5 minutes. Transfer the chicken to a NEW tray and set it aside.

In the same skillet over high heat, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Turn the heat down to medium. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, set the heat to low and continue cooking until the chicken is cooked through, about 45 minutes.
(Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)

When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside braised cabbage, if desired.