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1
In a small bowl, combine the cinnamon, paprika, caraway, coriander, and cumin.
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2
Stir everything together and set aside.
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3
In a small bowl, combine the turmeric, chile powders, coriander, caraway, and cinnamon.
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4
Stir everything together and set aside.
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5
Rinse the chicken, pat it dry with paper towels, and arrange the pieces on a large plate.
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6
In a small bowl, combine Spice Mix 1, the garlic, Thai chile, and 2 tablespoons of the olive oil.
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7
Coat the chicken with this mixture, rubbing it in thoroughly.
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8
Allow the chicken to marinate for 10 minutes at room temperature, or overnight in the fridge, covered with plastic wrap.
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9
Heat the oven to 400 degrees F and arrange a rack in the middle.
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10
Season the chicken thighs all over with salt and pepper.
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11
Over medium-high heat, heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed saute pan with high sides and a tightfitting lid.
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12
When the oil is shimmering, add the chicken and sear on the first side, 2 to 3 minutes.
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13
Using tongs, flip the pieces and sear on the other side, 2 to 3 minutes more.
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14
Remove from the pan and set aside.
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15
Reduce the heat to medium and add the onion and Spice Mix 2 to the same pan in which you seared the chicken.
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16
Saute until the onion is very soft and translucent, about 7 minutes.
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17
Add the tomatoes and stir to combine.
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18
Raise the heat to medium-high and bring to a simmer.
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19
Add the reserved chicken to the simmering tomatoes, nestling the pieces into the sauce.
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20
Cover the pan and transfer to the oven.
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21
Braise until the chicken is tender and cooked through, about 10 minutes.
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22
Taste the braising liquid and add additional salt and pepper as needed.
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23
Divide the chicken and sauce evenly between 2 warmed, shallow bowls and serve.
