Braised Chicken with Indian Spices
By All-Clad
Braised Chicken with Indian Spices
By All-Clad
Yield/Serves:
Makes 4 servings
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- 4-pound chicken, cut into 8 pieces, seasoned liberally with salt and freshly cracked pepper
- Salt and freshly ground pepper
- 1 large onion, coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ¼ teaspoon smoked paprika if you have it or sweet paprika if not.
- Optional pinch of cayenne pepper
- ¾ pound white or yellow sweet potatoes, peeled and sliced crosswise 1/8 inch thick
- 2 large tomatoes, finely chopped or one 16 ounce can of diced tomatoes
- 2 garlic cloves, minced
- 1 tablespoon chopped parsley
- ½ cup water
Fragrant with spices and incredibly tender from a slow-braise, this savory warming chicken dish is perfectly complemented by sweet potatoes.
Preheat an All-Clad 4-Quart Weeknight Pan on medium heat. Add 2 tablespoons of the olive oil. Add the seasoned chicken and cook over moderate heat until lightly browned, about 3 minutes per side. Transfer the chicken to a plate.
Add the remaining 3 tablespoons of olive oil to the All-Clad Weeknight Pan, then add the onion, ginger, cumin and tumeric and 1 teaspoon of freshly ground pepper. Cook over low heat, stirring occasionally, until the onion is softened and translucent, about 7 minutes. Arrange the chicken pieces in the pan into an even layer. Sprinkle in the cayenne if you wish. Spread the sweet potato slices over the chicken and season with salt and pepper. Sprinkle evenly with the tomatoes, garlic and parsley.
Add the water to the pan and bring to a low simmer. Cover and cook over low heat until the chicken and sweet potatoes are tender, about 50 minutes. Using a spatula, carefully transfer the sweet potatoes to a large bowl. Add the chicken pieces to the bowl and keep warm. Increase the heat to high and bring the remaining sauce to a boil until reduced and slightly thickened, about 5 minutes. Season with salt and pepper to taste. Pour the sauce over the chicken and sweet potatoes and serve.
Preheat an All-Clad 4-Quart Weeknight Pan on medium heat. Add 2 tablespoons of the olive oil. Add the seasoned chicken and cook over moderate heat until lightly browned, about 3 minutes per side. Transfer the chicken to a plate.
Add the remaining 3 tablespoons of olive oil to the All-Clad Weeknight Pan, then add the onion, ginger, cumin and tumeric and 1 teaspoon of freshly ground pepper. Cook over low heat, stirring occasionally, until the onion is softened and translucent, about 7 minutes. Arrange the chicken pieces in the pan into an even layer. Sprinkle in the cayenne if you wish. Spread the sweet potato slices over the chicken and season with salt and pepper. Sprinkle evenly with the tomatoes, garlic and parsley.
Add the water to the pan and bring to a low simmer. Cover and cook over low heat until the chicken and sweet potatoes are tender, about 50 minutes. Using a spatula, carefully transfer the sweet potatoes to a large bowl. Add the chicken pieces to the bowl and keep warm. Increase the heat to high and bring the remaining sauce to a boil until reduced and slightly thickened, about 5 minutes. Season with salt and pepper to taste. Pour the sauce over the chicken and sweet potatoes and serve.