Winter

Braised Chicken Thighs with Tomato and Honey

January  9, 2014
0 Ratings
  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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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  • Linsey
    Linsey
  • Cynthia Connolly
    Cynthia Connolly
  • Freeda
    Freeda
  • lizykat
    lizykat
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)

    7 Reviews

    Linsey January 4, 2016
    The original posting says 1 15 ounce can of chickpeas, drained and rinsed: https://food52.com/blog/9666-braised-chicken-thighs-with-tomato-and-honey
     
    Cynthia C. February 26, 2015
    Made this on Tuesday night - was super quick and easy (I had a 20 month old and a 3 month old to deal with while preparing the meal), and very flavorful. My husband and I both went for seconds and ended up eating almost the entire thing, leaving little leftovers for work lunches! I didn't have fresh mint on hand so I omitted it. While i think it would really amp up the contrasting flavors, it was totally fine without it. I will double the recipe next time and use my large dutch oven on the stovetop so we have enough leftovers.
     
    Freeda February 26, 2014
    I made this last night and I thought it was quite tasty. The only thing I changed was that I used boneless, skinless thighs because that's what I had (just browned both sides). The first bite or two I thought it was just OK but after that the flavors sort of build and you just want more. The next time I make it I may bump up the spices a bit and while it's in the final cooking period I think "basting" the sweet potatoes might be good to get some of that flavor cooked in; otherwise they're just steamed and you use them to mop up the sauce anyway. Just an idea. We all really liked it and the flavor profile was a nice change. Thanks!
     
    lizykat February 6, 2014
    indeed, just made it, slight panic when wasn't prepared with chickpeas, but all is fine. Almost off the heat!!! smells delish!!!
     
    Robin February 6, 2014
    1 15oz can of chickpeas
     
    mrsstec January 11, 2014
    I'm guessing one can (rinsed and drained). Making it right now.
     
    Camay January 10, 2014
    No chick peas in ingredients list - how much to put in?