Wednesday, November 19, 2014

Braised Chicken Thighs with Apples and Cumin

This is a pretty quick recipe braising recipe and all stove-top.  You could certainly finish in the oven if you are using a Dutch oven, but I don't have one here, so I went stove-top all the way.  Still delicious.

If you want to perfect your braising method, take a look at this link to Bon Appetit.  It's basically a list of rules that should be followed for anything that you want to braise.  I didn't really follow their rules too well, but I'm sure if you took the time to, you'd really have a prize-worthy dish.  My recipe simplifies braising for the perfect stress-free weeknight dinner.

I made this to accompany leftover vegetables from the night before.  (and then I didn't finish this post yesterday... so we just had the now leftover chicken tonight and it was even better!  I love making plenty for leftovers. :-))

What you need:

1 1/2 boneless and skinless chicken thighs, extra fat trimmed (if you have bone-in, up the cooking time)
2 teaspoons coconut oil or olive oil
1 cup chicken broth
2-3 tablespoons apple cider vinegar
1 medium onion, cut into small pieces
2 small/medium apples, cut into chunks (core removed, of course.  but I left the skin on)
dash of cayenne
2-3 teaspoons (or more) cumin
salt and black pepper to taste (I don't think I ended up adding any salt-the chicken broth was enough)

Heat oil on medium-high in a large pot or high-walled saucepan.  Place chicken thighs evenly in pan, so that they all have a full side on the bottom (if there is not enough room, do batches).  Let sear for 3-5 minutes and flip.  Sear on that side for another 3-5 minutes.  The chicken should get a nice deep brown on it.

At this point, you can do this more properly and remove the chicken from the pan- I didn't do this.  Either way, next, add your apples and onion.  Saute for 4-6 minutes to achieve a little browning.  Add a splash or two of the vinegar if things are sticking too much at any point.  Add your chicken back in if you removed it.  Add the rest of the vinegar and add the chicken broth.  Cover, reduce heat to medium-low, and let simmer for 20 minutes.  I left my lid just a TINY bit cracked to let steam out.  Remove the lid and let the sauce cook down a little more for about 5 minutes.  Add the cumin, cayenne, and black pepper (and salt if it needs it).

This would probably be fitting to serve over rice or quinoa if you want. We had it as is though.


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