Today: A tagine-inspired one pot meal.
One pot dinners rule for weeknight cooking, a fact of which I know needs no convincing. I was inspired here by the richness and dynamic flavors of slow-cooked tagines and began tinkering with some pantry ingredients to find an approximation that saved on time. The result was a bowl full of tender, sauce-soaked potatoes and chickpeas and tender braised chicken and a sweet, warm scent that filled the kitchen. Told you — not bad for a weeknight!
1 tablespoon olive oil
4 medium chicken thighs (bone-in, skin-on), about 2 pounds
Kosher salt and freshly ground pepper
2 garlic cloves
One 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
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons orange juice
Torn mint leaves for garnish, optional
- 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.)
- While chicken browns, finely chop shallot, garlic and ginger. Thinly slice sweet potatoes and set aside.
- 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.
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photo by Caroline Wright
This article originally appeared on Food52.com: Braised Chicken Thighs with Tomato and Honey