Chicken Thighs with Aromatic Spices
Submitted by dickens
Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
120 minThis is a dish that rewards patience. The technique is worth every step.
Chicken thighs simmer in aromatic broth with cracked peppercorns, cumin seeds, oregano, bay leaves, and garlic until tender.
After cooling, they get rubbed with a mixed spice paste, dusted in flour, and pan-fried until one side is shatteringly crisp.
The onion and banana pepper topping cooks in the same pan, then gets simmered with the reserved poaching broth and a splash of apple cider vinegar for a tangy, savory sauce.
Serve the crispy thighs in bowls with the broth ladled over top.
Chef Tips
- Let the chicken cool in its poaching liquid if time allows; it stays juicier and absorbs more flavor
- Only dust flour on the spice paste side for a crisp crust on one side and tender meat on the other
- The vinegar at the end is essential; taste and adjust until the broth has a bright, balanced tang
Ingredients
Directions
Bring 7 cups water to a boil in a large saucepan, add chicken (and a little more water to cover if needed).
Skim off any grayish foam that rises during the first few minutes of simmering.
Add black pepper, cumin, oregano, bay leaves, 1 teaspoon salt and garlic.
Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes).
Remove from the heat and cool the chicken in the cooking liquid, if time permits.
With a slotted spoon, remove thighs from the broth and set them on a plate.
Strain broth, skim fat and set aside 2½ cups in the refrigerator.
Rub 1 tablespoon Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess.
Rinse onions, drain thoroughly and set aside with chilies.
Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F oven.
Return the pan to the heat and add onions and chilies.
Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften.
Add vinegar, reserved broth and remaining ½ tablespoon spice paste, stirring to dissolve the paste.
Simmer for several minutes to blend the flavors.
Taste for salt and vinegar.
Place 2 thighs in each of 4 bowls.
Top with a portion of the onion mixture and the broth.
Comments
