Braised Chicken Thighs With Chile, Cinnamon, Cardamom and Coriander
Updated June 18, 2017
Andrew Scrivani for The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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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 ½ pounds total) bone-in chicken thighs, skin removed
1 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
2 large white potatoes, peeled and cut into large chunks
¾ cup coconut milk
About 1 cup chicken stock
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 196 milligrams cholesterol; 662 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 15 grams saturated fat; 44 grams fat; 4 grams fiber; 716 milligrams sodium; 37 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Okay, I know the original article was "Deep Flavors, No Browning" but it really eliminates a vital step in this dish. I salt and peppered the chicken; mixed 1 TBS of each spice together then rubbed it into the chicken. Brown chicken first, 2 minutes each side, remove from pan. Add onions, garlic, ginger, chiles (2 Serranos), and whatever spices you have left. Cook until onions are soft. Add chicken and liquids just like it says. I used Yukon Golds and cut them into 3/4" dice.
I used boneless skinless thighs, which reduced the fat, and upped almost everything except the chicken and it was great. So 3 onions, heaping tablespoons of ginger and garlic, 1.5 tsp. of cinnamon, cardamom, and coriander. Finally, I used 3 sweet potatoes instead of white potatoes. Best idea of all.
Easy and tasty — I used a garam masala spice blend that I bought in a specialty India spice shop. And I used chopped butternut squash and peas instead of potatoes.
Absolutely delicious!! Quick and simple. Total keeper! Beautiful sauce, tender chicken and melt in the mouth potatoes. Bravo!
I browned the chicken and subbed sweet potato as recommended. Excellent! Using boneless thighs, the dish cooked in 30 minutes.
Really delightful low-mess recipe. One note: the chili portion was light for someone that likes a kick. Don’t shy away from upping it, in my opinion!