Winter

Braised Chicken Thighs with Tomato and Honey

January  9, 2014
  • 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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • Linsey
    Linsey
  • Cynthia Connolly
    Cynthia Connolly
  • Freeda
    Freeda
  • lizykat
    lizykat
Review
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, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.