Moist, tender and cheaper than chicken breasts, chicken thighs should feature on every cook's shopping list. Besides their adaptability and the value they represent, thighs are also hugely versatile – you can bake them, fry them or marinate and then barbecue them. Due to the toughness of their flesh, however, the optimal cooking method for thighs is perhaps braising. This week's recipe produces a magnificent casserole which uses an array of spices and is terrific when served with boiled rice.
Chicken thighs braised in spices
Serves 4
2tsp garlic puree
2tsp finely grated ginger
2-3tbsp vegetable oil
8 chicken thighs
2 cinnamon sticks
4 cardamom pods
4 whole cloves
2 red onions, finely sliced
1tsp ground turmeric
1tsp ground cumin
2tsp ground coriander
3 green chillies, cut lengthways
3 curry leaves
2 tomatoes, finely chopped
90g soft butter
50g plain flour
Salt
1tbsp freshly chopped coriander
Mix the garlic puree and grated ginger then heat the oil in a heavy-based saucepan over a medium heat. Season the chicken thighs with a little salt then add them to the pan and cook for 3-4 minutes to colour. Turn them over and cook them for a further 3-4 minutes then remove them from the pan and set aside.
Place the pan back on the heat and add the cinnamon sticks, cardamom pods and cloves and saute for 30 seconds. Now add the red onions, and cook for 3 minutes or until coloured, stirring occasionally.
Add the ginger and garlic paste, turmeric, cumin, ground coriander and salt then cook for 10 minutes. Add 800ml hot water to the pan and stir, then cover the pot with a lid and simmer for 15 minutes.
Now add the chillies, curry leaves and chopped tomatoes then turn up the heat and cook for 5 minutes or until the chicken is cooked through.
Remove the pan from the heat, transfer the thighs to a serving dish and keep them warm in a low oven.
Pass the cooking stock through a fine sieve into a clean pan then place the pan over a moderate heat and bring the stock to a simmer.
Mix the butter and flour in a bowl to form a smooth, soft paste. Whisk the paste into the stock a little at a time and continue whisking until the sauce has thickened. Check the seasoning and add a little salt if required.
To serve, pour the hot sauce over the warm chicken thighs and sprinkle with the chopped coriander.
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