I ended up with a bunch of boneless chicken thighs that needed to be cooked before I leave town. I also needed to make my son some meals to eat in my absence. We had so much fun last week eating “Sexy Chicken.” And thus comes my inspiration for “Sexier Chicken.”
I have a wonderful book called The Flavor Bible. It explains which flavors go well with other flavors. I used it for inspiration and came up with this little ditty that has turned out quite delicious…
- 10 to 12 chicken thighs, skinless and boneless
- Ancho chili powder
- Kosher salt and ground back pepper
- Extra virgin olive oil
Liberally season both sides of the chicken thighs with salt, pepper, and chili powder. Ancho chili powder is not really “hot” so seriously, be LIBERAL with this!
Bring 3 or 4 tablespoons of olive oil up to medium high heat in a 12″ skillet then sear the chicken thighs 4 or 5 at a time. Sear thoroughly just until golden brown on both sides. Remove the
Searing the thighs after a liberal application of salt, pepper and ancho chile powder.
chicken thighs and set aside on a plate. Be sure to save the juices that collect on the plate and don’t throw them away!
Meanwhile, in a small frying pan, toast until fragrant one teaspoon each of:
- whole cumin seed
- whole coriander seed
- whole fennel seed
Toast whole spices (cumin, coriander, and fennel seeds).
Then grind these toasted seeds up with a mortar and pestle and set aside.
Prepare the following vegetables:
- 3 medium yellow onions, cut into very thin slivers
- One HEAD of garlic… peel then finely mince all the cloves
- 2 cups of diced tomatoes with juice. (this is a great use for those tomatoes that have gotten a little “too ripe”)
In a dutch oven, add 3 tablespoons of extra virgin olive oil, heat it to medium-high heat and then sautee the onions with a generous sprinkling of kosher salt. Keep stirring the onions every minute or two, but allow them to brown and carmelize. Once the onions are nice and tender (after about 8 to 10 minutes of cooking), add the garlic and stir rapidly for one minute, taking care not to let the garlic scorch or burn. Then add
- one cup of chicken stock
- the ground up toasted spices made previously
- 1 teaspoon of saffron
Put the chicken and any reserved juices in the dutch oven, spooning the onions, garlic and broth over the thighs as you add them. “Stuff” each thigh down in the mixture so it gets coated with broth. Once all the chicken is in the pot, put
The concoction just after tomatoes are added.
all the tomatoes on top, reduce the heat to low, and cover with a lid. Let the chicken simmer for about 15 minutes, then rearrange the pieces to make sure all are evenly coated with the broth and the tomatoes are distributed evenly throughout the mixture. Taste, and add salt as needed. Simmer for another 15 minutes. Taste, and season with salt again if needed. Then add in:
- 1/4 – 1/2 cup of chopped fresh cilantro
Stir in the cilantro, and then serve the chicken, sprinkling with additional fresh cilantro for garnish. Another lovely garnish would be pomegranate seeds. With the tomatoes and the broth that develops in this pot you could easily serve this over rice or pasta, too.
The finished product minus the garnish. It isn’t pretty in the picture but it sure was good!!!!!
I wish I’d had enough cilantro left to garnish my dish…. but I didn’t. Oh well, it was still delicious!!!!