Chicken Thighs and Legs with Tomato
Filed under
Poultry
Prep: 10 min | Cook: 45 min | Servings: 8
Recipe courtesy Alexandra Guarnaschelli. Serves 8 to 10.
Ingredients
- 4 tbsp Canola oil
- 6 Chicken thigh
- 6 Chicken drumsticks, legs
- Kosher salt
- 1 tsp Cumin seeds, whole
- 2 tsp Chili flakes
- 1 White onion, large, peeled, halved and thinly sliced
- 1 Ginger, large knob, peeled and grated
- 6 clove Garlic, peeled and halved lengthwise
- 1 can Tomato, 28-ounce whole peeled
- 2 Cinnamon stick
- 4 Bay leaf, fresh or dried
- Water, as needed
Directions
- Heat the oil in a large skillet over high heat. Lay the chicken on a tray and salt both sides.
- When the oil smokes lightly, add the chicken without crowding and don't move it. Brown 3 to 5 minutes, turn with tongs and sear the second side 3 to 5 minutes. Set aside.
- Toast the cumin seeds and chili flakes in the same skillet 10 to 15 seconds, stirring rapidly. Add the onions, ginger and garlic, season with salt, then add the tomatoes, cinnamon and bay leaves. Cook about 10 minutes for the flavors to come together.
- Return the chicken, keep the heat low and cook until cooked through, 30 to 45 minutes. If the sauce gets too thick or sticks, add water 1/2 cup at a time.
- Discard the cinnamon sticks and bay leaves, taste for seasoning and serve.