Braised Chicken Thighs With Indian Flavors

1. 1

   Heat oven to 350 degrees.

2. 2

   In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking.

3. 3

   Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.

4. 4

   Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute.

5. 5

   Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.

6. 6

   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.

7. 7

   Turn heat to high, bring just to a simmer, then cover and put in the oven.

8. 8

   Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.

9. 9

   Use a slotted spoon to transfer the chicken and potatoes to a serving dish.

10. 10

    Tent loosely with foil and let rest.

11. 11

    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.

12. 12

    Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary.

13. 13

    Pour the sauce over the chicken and potatoes, and serve.

* Per serving · 4 servings · Values may vary.