Braised Chicken Thighs with Tomato and Honey

By • January 9, 2014 6 Comments

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Serves 4

  • 1 tablespoon olive oil
  • 4 medium chicken thighs (bone-in, skin-on), about 2 pounds
  • Kosher salt and freshly ground pepper
  • 2 shallots
  • 2 garlic cloves
  • 1 (1-inch) piece peeled ginger
  • 1 medium sweet potato
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 2 tablespoons orange juice
  • Torn mint leaves for garnish, optional
  1. Heat oil in a large heavy skillet over medium-high. Season chicken with salt and pepper and add to skillet. Brown chicken in hot oil, skin-side down, about 7 minutes. (Reserve skillet and fat in pan.)
  2. While chicken browns, finely chop shallot, garlic and ginger. Thinly slice sweet potatoes and set aside.
  3. Raise heat on reserved skillet to medium-high. Add chopped shallot, garlic, ginger, turmeric, paprika and cinnamon and cook, stirring, 1 minute. Add honey and tomato paste and cook, stirring, 1 minute. Stir in chicken broth and add chicken to pan, covered with sweet potato slices and chickpeas. Cover and simmer chicken until cooked through, 10 to 12 minutes. Before serving, stir in orange juice and scatter mint over servings.

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