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chicken salt olive oil onions carrots garlic ground cumin ground ginger paprika turmeric chicken stock tomatoes orange parsley chicken stew
Viewed: 110 - Published at: 2 years agoIngredients
- 12 large bone-in chicken thighs (41/2 pounds), skin intact
- Salt and pepper, to taste
- 2 tablespoons olive oil, or more if necessary
- 2 onions, chopped
- 3 carrots, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 21/2 cups chicken stock
- 1/2 of a 28-ounce can whole tomatoes, crushed in a bowl
- Grated rind and juice of 1 orange
- 1/2 cup chopped fresh parsley
- Related
- North African spices flavor chicken stew, then soup
Method
- 1. Set the oven at 350 degrees.
- 2. Sprinkle the chicken with salt and pepper.
- 3. In a large flameproof casserole over medium-high heat, heat the olive oil. Brown the chicken for 5 minutes on a side or until golden. Continue browning chicken, using more oil if necessary, until it is all golden. Transfer to a plate.
- 4. Spoon off all but 1 tablespoon of oil from the pan. Add the onions and carrots and cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 1 minute. Add the stock, tomatoes, and orange rind and juice. Return the chicken to the pan. Bring to a boil.
- 5. Cover and transfer to the oven. Cook for 30 minutes or until the chicken is cooked through. Reserve 4 chicken thighs for the soup. Transfer the remaining chicken to a platter. Sprinkle with parsley. Serve over couscous or rice.
