I'm always looking for new ways to prepare chicken. This recipe that I found online had spices I already had on-hand and it called for braising the chicken - a method I'm not accustomed to since it always necessitates more time. I had some extra time on my hands this particular day so I thought it would be the perfect dinner. The prep is so easy, and the oven does all of the hard work! Added perk: the house smelled of a far-away place as it bubbled away in the oven.
The result: spicy, smokey, flavorful, moist chicken, and a sauce you could pour over anything to make it taste great!
This would probably be great with any starch - Vi prefers couscous.
1.5 lb pack of boneless, skinless chicken thighs
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4-5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips (i used one red and one orange)
1 can of diced tomatoes (will use fresh, seeded when in season)
1/2 cup chicken broth
Preheat the oven to 350° F. Season chicken breasts with salt and pepper and brown on both sides for a few minutes in olive oil. In a small bowl, combine the garlic, paprika, curry powder, cinnamon, salt, cumin and 3 tbsp olive oil. Whisk together until well combined. Once browned, remove the chicken to a plate. Toss in sliced peppers and onions and cook for a few minutes until they start to become soft. Add chicken back to pan and brush the tops of the chicken pieces and veggies with the spice-olive oil mixture (use all of it). Add tomatoes. Move chicken and veggies to a baking dish (if your pan is not oven proof) - pour the chicken broth around the edges. Place in preheated oven to bake for around 1 hour. After about 30 minutes of baking, remove from the oven, flip the chicken pieces over, toss the vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Check the chicken for doneness - either remove the chicken if it's cooked through or return the dish to the oven to bake for 10-30 minutes longer.
My chicken finished within 30 mins because the thighs were small. I removed the chicken but cooked the veg for another 30 mins or so. The longer you cook the veggies and sauce the better. I actually put it back on the stove top after baking in the oven and simmered the sauce and veggies for about 20 mins more to reduce the sauce just because I had some more time to kill.
Vi wanted me to take a pic of her plate too: ;)