Braised Chicken Thighs With Tomato and Indian Spices (Alexandra Guarnaschelli Inspired)

I tweaked this recipe. The original called for whole cumin seeds and cinnamon sticks. I used the ground varieties I had in my pantry. The original recipe also called for whole peeled tomatoes. I used diced tomatoes.
I also used only chicken thighs, instead of thighs and legs.

My family enjoyed this meal. It was hard for me to enjoy it because of the cinnamon. It was an unexpected taste for which I did not care. I would like to eliminate it's use the next time I make this. I hope that doesn't take away from the authenticity of the "Indian" flavor intended.




Skinless Chicken Thighs



Diced Tomatoes with Juice



Indian Spices



Onion, Garlic Cloves & Ginger Knob



Salt the Chicken on Both Sides



Assemble Cumin and Crushed Red Pepper Seeds. Set Aside.





Get Bay Leaves & Measure Cinnamon. Set Aside.



Half and Slice Onions. Set Aside.



Slice Garlic Cloves Lengthwise. Set Aside.



Peel and Grate Ginger. Set Aside.



Heat Oil in Large Pan.
Add Chicken.



Brown the Chicken on Both Sides. If you have a splatter guard, please use it.
The salt drew water from the chicken & the oil was popping EVERYWHERE!



Transfer Browned Chicken to a Platter.



Reduce Heat (To Medium) & Add Crushed Red Pepper and Cumin.




Add Onion Slices, Grated Ginger, and Garlic Halves.









Add Diced Tomatoes with Juice to the Softened Onions, Garlic, Ginger.





Add Cinnamon & Bay Leaves. Stir.



Add Browned Chicken to the Tomato Mixture.



Reduce Heat to Simmer for about 45 minutes or until chicken is done.
If sauce becomes too thick, add water (1/2 cup at a time) as needed.




INGREDIENTS

4 tablespoons Canola Oil
10 Chicken Thighs
Kosher salt
1 teaspoon ground Cumin
2 teaspoons Crushed Pepper Seeds
1 large Onion, peeled, halved and thinly sliced
1 large Ginger Knob, peeled and grated
6 Garlic Cloves, peeled and halved lengthwise
2 (14-ounce) cans Whole, Diced Tomatoes
1 tsp ground Cinnamon
4 fresh or dried Bay leaves

Water, as needed if mixture becomes too thick (1/2 cup at a time)

DIRECTIONS


1. 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.

2.Heat the Canola Oil in a large skillet over high heat. When the oil begins to smoke lightly, carefully add the chicken 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 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.

I think it would be helpful to reduce the heat to medium after removing the chicken.
I followed the original recipe and as a result I SCORCHED my spices. It was not fun. I would also suggest wearing some type of filter mask, because the spice vapor could bring on an asthma attack! Yes, it is that serious.

3. In the same skillet, add the Cumin and Crushed Red Pepper flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes.

4. Add the Chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (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.)

5. When the Chicken is cooked through, remove Bay Leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside rice and braised cabbage, if desired.
Click > HERE for Braised Cabbage Recipe.

Check Out Alexandra's ORIGINAL Braised Chicken With Indian Spice Recipe
HERE