Go Back
–+ servings
Golden Chicken

Golden Chicken

Kurt
This fantastic fusion recipe blends the flavors of three cuisines: Middle Eastern, Indian, and Creole! Serve as a main course, or over pasta, rice, polenta or grits, or mashed potatoes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Creole, Fusion, Indian, Middle Eastern
Method Stovetop
Servings 6
Calories 350 kcal

Ingredients
 

  • 6 chicken thighs bone-in, skin-on
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 cup green pepper diced
  • ½ cup celery diced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon jalapeño powder optional
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • 3 cloves garlic crushed
  • 1 tablespoon tomato paste
  • 3 tablespoons apple cider vinegar
  • 2 ½ cups chicken stock
  • 1 teaspoon saffron threads crushed
  • ¼ cup golden raisins chopped

Instructions
 

  • Make two cuts, about 1 inch apart, in the center of the skin side of each thigh. Season both sides with kosher salt.
    6 chicken thighs, 1 tablespoon olive oil
  • Heat the olive oil in a large skillet over high heat. Put the chicken in the pan, skin side down. Sear until it's browned, about 5 minutes.
  • Turn the chicken over and sear for about 2 minutes. Remove the chicken to a plate.
  • Reduce the head to medium. Add the onion, green pepper, celery to the skillet. Toss in a pinch of salt to help bring out the flavor! Sauté until the onions are translucent, 5 to 7 minutes.
    1 cup onion, 1 cup green pepper, ½ cup celery
  • Add the cumin, paprika, coriander, turmeric, black pepper, jalapeno powder (if using), cayenne pepper, cinnamon, and garlic. Stir for about 2 minutes to toast the spices.
    2 teaspoons ground cumin, 1 teaspoon smoked paprika, ¼ teaspoon ground coriander, ¼ teaspoon ground turmeric, ¼ teaspoon jalapeño powder, ⅛ teaspoon cayenne pepper, ⅛ teaspoon ground cinnamon, 3 cloves garlic
  • Stir in the tomato paste, vinegar, stock, and saffron. Increase the heat to high and stir in the raisins and chicken stock.
    1 tablespoon tomato paste, 3 tablespoons apple cider vinegar, 2 ½ cups chicken stock, 1 teaspoon saffron threads, ¼ cup golden raisins
  • Bring the liquid to a simmer and reduce the heat to low. Return the chicken to the skillet, skin-side up. Baste the chicken with the liquid. Cover the skillet and simmer over medium-low heat for 1 hour.
  • Turn the chicken over and baste it again. Simmer, covered, for about 30 minutes until the meat is fork-tender.
  • Turn the chicken over again. Increase heat to medium and cook, uncovered, for 20 to 30 minutes, until the braising liquid has reduced by about half.
  • Taste the braising liquid and adjust seasoning if needed before serving.
  • Serve over pasta (couscous would be perfect!), polenta or grits, or mashed potatoes.

Nutrition Estimate

Calories: 350kcalCarbohydrates: 14gProtein: 22gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 1038mgPotassium: 551mgFiber: 2gSugar: 7gVitamin A: 453IUVitamin C: 24mgCalcium: 41mgIron: 2mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

Did you make this?Please tell us how it came out!