Braised Chicken Thighs With Indian Flavors Recipe

Name: Braised Chicken Thighs With Indian Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 pounds total) bone-in chicken thighs, skin removed; 1 1/2 teaspoons kosher salt, more to taste; 1 teaspoon black pepper; 2 large white potatoes, peeled and cut into large chunks; 3/4 cup coconut milk; About 1 cup chicken stock; 2 tablespoons fresh lime juice; 1/2 cup chopped fresh cilantro

Servings: persons

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 1/2 pounds total) bone-in chicken thighs, skin removed
1 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
2 large white potatoes, peeled and cut into large chunks
3/4 cup coconut milk
About 1 cup chicken stock
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro

1
Heat oven to 350 degrees.
2
In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking.
3
Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.
4
Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute.
5
Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
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
Turn heat to high, bring just to a simmer, then cover and put in the oven.
8
Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
9
Use a slotted spoon to transfer the chicken and potatoes to a serving dish.
10
Tent loosely with foil and let rest.
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
Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary.
13
Pour the sauce over the chicken and potatoes, and serve.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Scant 2 tablespoons vegetable oil, 2 medium onions, halved and thinly sliced, 2 tablespoons minced garlic, 2 tablespoons minced fresh ginger, and more.

Yes, Braised Chicken Thighs With Indian Flavors falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken Thighs With Indian Flavors

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