Braised Chicken Thighs and Legs with Tomato

Submitted By Karen Banner


This is an excellent meal…quick, easy, economical, and ever so different! When people think of an Indian dish, most think of curry. Not in this case. These recipes bring out other popular Indian spices such as cumin, cinnamon, coriander, and caraway. Are your taste buds ready for a different and pleasant surprise? Don’t be afraid to give this one a whirl!

Flavor in a pan: Braised Chicken Thighs and Legs with Tomato

Ingredients


· 4 tablespoons oil


· 6 chicken thighs


· 6 chicken legs


· Kosher salt


· 1 teaspoon whole cumin seeds


· 2 teaspoons chili flakes


· 1 large white onion, peeled, halved and thinly sliced


· 1 large ginger knob, peeled and grated


· 6 garlic cloves, peeled and halved lengthwise


· 1 (28-ounce) can whole, peeled tomatoes


· 2 cinnamon sticks


· 4 fresh or dried bay leaves


· Water, as needed


Directions


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 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.

In the same skillet, 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. 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, keep the heat low and continue cooking until the chicken is cooked through, 30 to 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 the braised cabbage, if desired.

Naan

Ingredients


· 2 cups bread or whole-wheat or all-purpose flour, plus extra for kneading and rolling


· 1/2 to 3/4 teaspoon kosher salt


· 1 1/4 teaspoons active dry yeast


· 2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons


· 3/4 cup whole milk yogurt


· 1 tablespoon warm water


· Canola oil, as needed


Directions


Put the chapati flour into a large bowl and add the salt and the yeast. Use your fingers to mix and blend the dry ingredients. In a separate bowl, combine 2 tablespoons of the melted butter, the yogurt and warm water. In the bowl of an electric mixer fitted with the hook attachment or, alternatively, with your hands, combine all of the ingredients. Knead the dough with the mixer on low speed until it becomes smooth, 8 to 10 minutes. Again, alternatively, knead the dough on a lightly floured flat surface.


Pour the remaining 2 teaspoons of melted butter into a bowl large enough to hold the dough. Coat the sides and bottom of the bowl with the butter and put the dough in the center. Cover the bowl with a kitchen towel and keep it in a warm place. Allow the dough to rise for 1 to 1 1/2 hours.


Preheat the oven to 500 degrees F.


Using a pastry brush, lightly grease 2 baking sheets with some canola oil. Slide the baking sheets into the center of the oven for a few minutes. (Chef's Note: Be careful to not leave the baking sheets in the oven for too long, otherwise you'll risk the oil getting too hot and smoky.)


Gently roll the dough into a 9-inch circle on a lightly floured surface so it is about 1/4 to 1/2-inch thick. Cut the disk into quarters. Roll each quarter to 1/8-inch in thickness and still be able to fit 2 on a baking sheet.


When all the ovals are rolled, brush off any excess flour. Remove the baking sheets from the oven and arrange the naan in a single layer, 2 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm.

Braised Cabbage

Ingredients


· 2 tablespoons unsalted butter, plus 1/2 stick


· 2 teaspoons whole cumin seeds


· 2 teaspoons whole caraway seeds


· 2 teaspoons whole coriander seeds


· 2 small heads savoy cabbage, cored, leaves thinly sliced


· 1 tablespoon kosher salt, plus more for seasoning


· 1 poblano pepper or other green pepper, washed and cut into thin rounds, including seeds


· 2 tablespoons red wine vinegar


· 4 oranges, juiced


· 4 tablespoons finely chopped cilantro leaves


Directions


In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.


Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the pepper, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.


Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.


Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.