If you are looking for a new way to cook your chicken, this Braised Chicken Thigh and Leg with Tomato recipe is right up your alley!
It's infused with so much flavor that you won't ever want to make a different recipe! Cooking it all together really helps the chicken stay moist and juicy.
Use this amazing Tomato Cocotte from Staub to guarantee a perfectly cooked meal every time. Stir it up with your Olive Wood Spatula and you'll be eating your new favorite dinner in no time!
Ingredients:
- 2 tablespoons canola oil
- 6 chicken thighs
- 6 chicken legs
- Kosher salt
- Pepper
- 1 teaspoon whole cumin seeds
- 2 teaspoons chili flakes
- 1 large shit onion, peeled, halved and thinly sliced
- 1 large ginger knob, peeled and grated
- 6 garlic cloved, peeled and halved lengthwise
- 1 (28 ounce) can whole, peeled tomatoes
- 2 cinnamon sticks
- 4 fresh or dried bay leaves
- Water as needed
Directions:
Start by seasoning your chicken with salt and pepper to taste.
Heat canola oil in your skillet or cocotte to a high heat. Add chicken to the oil, letting brown for 3-5 minutes per side without over crowding them.
Remove from the pan and set aside.
Once the chicken is braised, add the cumin to the oil with the chili flakes and stir.
Add the onions, ginger, and garlic to the pan and stir to combine. Season with salt and pepper to taste.
Add your cinnamon sticks to the pot, along with the bay leaves.
Pour the tomatoes over top and stir it all together.
Add some of the chicken back into the pan. Cover and cook on low heat for 30-45 minutes.
Serve chicken with rice and enjoy!
