BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.
Provided by Claire Saffitz
Categories Chicken Garlic Ginger Coriander Cumin Yogurt Chickpea Green Onion/Scallion Mint Lime Dinner Braise
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
- Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
- Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
- Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
- Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.
TURKISH CHICKEN THIGHS
From Eating Well April/May 2005. I have used boneless skinless thighs, and it worked very well. I also suggest using fresh mint!
Provided by Carianne
Categories Chicken Thigh & Leg
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss lemon juice and chicken pieces.
- In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours.
- Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes.
- Reduce heat to 400 degrees F and bake for 15 additional minutes.
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- In a large bowl, using a wooden spoon, mash the garlic and ginger with 1 1/2 teaspoons of salt to a coarse paste. Stir in the yogurt and 2 tablespoons of the olive oil, then add the cumin, coriander, crushed red pepper, paprika, turmeric, pepper and cinnamon.
- Remove the skin from the chicken thighs and using a sharp knife, make 3 to 4 deep slashes in the thighs and drumsticks on both sides. Add the chicken to the marinade, toss to coat and refrigerate overnight.
- Light a grill. Remove the chicken from the marinade and scrape some of it off. Lightly brush the chicken with olive oil and season with salt. Grill over a medium-high fire, turning occasionally, until lightly charred and the juices run clear when the chicken is pierced with a knife, 25 to 30 minutes. Transfer to a platter and serve.
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- In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
- Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
- Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.
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Reviews 6Estimated Reading Time 6 minsServings 4-6Total Time 55 mins
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Reviews 6Estimated Reading Time 6 minsServings 4-6Total Time 55 mins
- Dry the skin of each thigh with paper towels and season the flesh side with salt and pepper. I can’t tell you how much to add here, because it depends if you’re using regular soy sauce or low sodium, as well as your personal preference. When in doubt, use a little less, because you can always add more at the end if needed. Pour 1 tablespoon of oil (olive, canola, or vegetable) in a large skillet or braising pan. Arrange the chicken so that there’s just a little space between them and they’re not crammed. Season the dried skin side with salt and pepper, set aside.
- In a large measuring cup or medium sized bowl, add the soy sauce, garlic chili paste (Sambal), garlic paste, ginger paste, rice wine vinegar, honey, brown sugar, dark soy sauce (if using), toasted sesame oil, and chili oil. Whisk until the sugar is dissolved. Taste this mixture. If you want it sweeter, add more brown sugar. If you want it spicier, add more Sambal or chili oil. When it’s perfectly balanced for your tastes, set aside.
- Place the chicken in the oven and roast for 15 minutes. Remove, and pour in the soy braising liquid in until it goes up the sides of the chicken, but not too much — because this mixture boils in the oven and rises quite a bit. Please use my photo as a reference as to how much to put in. Pop it back in the oven and continue to cook until the internal temperature of the chicken registers 175 degrees on an instant-read thermometer, about 25-30 minutes longer. The sauce should be thickened slightly and sticky, but easily pourable.
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- In a large bowl, using a wooden spoon, mash the garlic and ginger with 1 1/2 teaspoons of salt to a coarse paste.
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2021-11-06 · Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce. Ingredients. 4 whole chicken legs (thigh and drumstick), patted dry with paper towels
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Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.
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Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce. Ingredients. 4 whole chicken legs (thigh and drumstick), patted dry with paper towels
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From worldfoodnetwork.ca
YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER ...
4 whole chicken legs (thigh and drumstick), patted dry with paper towels
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