Ingredients
- 6 tablespoon canola oil
- 6 tablespoon pieces each chicken thighs and legs, 12 total
- 1 teaspoon whole cumin seeds
- 1 teaspoon large white onion, peeled, halved and thinly sliced
- 6 clove garlic, peeled and halved lengthwise
- 1 clove large "knob" ginger, peeled and grated
- 2 clove cinnamon sticks
- 2 teaspoon chili flakes
- 4 teaspoon bay leaves, fresh or dried
- 1 teaspoon 28-ounce can whole, peeled tomatoes
Preparation
Baking Directions:
Heat 1 large skillet over high heat.
Add 4 tablespoons canola oil.
Arrange the chicken on a tray in a single layer and season with salt.
Turn the pieces on their other side and season again.
When the oil begins to smoke lightly, carefully add the pieces to the oil.
Do not overcrowd the pan.
Resist the temptation to move or turn the pieces.
Allow them to brown on their first side, 3-5 minutes.
Use a metal tongs to turn the chicken pieces on their second side and brown them 3-5 minutes.
Transfer the chicken pieces to a tray and set aside.
In the same skillet where you cooked the chicken, add the cumin seeds and the chile flakes and stir rapidly to give them a quick toast, 10-15 seconds.
Stir in the ginger and garlic.
Season with salt, add the tomatoes, cinnamon and bay leaves Allow the tomato to cook and all the flavors to come together, 10 minutes.
Add the chicken back to the pan and keep the heat low and continue cooking until the pieces are cooked through, 30-45 minutes.
Note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add water, about 1/2 cup at a time.
When the chicken is cooked through, remove and discard the cinnamon sticks.
Taste for seasoning.
Serve with braised cabbage.
